Gazpacho 1

By Brooke Marshall

While trying to bear the hot summer days we’ve had, turning on the oven or firing up the grill seems like the last thing anyone would want to do.  Luckily, with tomatoes coming in, we don’t have to.  Gazpacho is a cold soup that’s not only served cold, but actually a raw veggie soup that is never cooked.  So we don’t even need to turn our stoves on for this one.  Just get out your blender or food processor and you’re good to go.

The other thing I like about gazpacho is that it can be garnished with so many things.  Try basil, cilantro, avocado, shrimp, sour cream, Mexican crema, or extra olive oil, whatever you fancy.  I garnished mine with cilantro, avocado, and Mexican crema, but it’s also perfect without any extras at all.

This recipe is coming to you just in time for Tomato Fest at the Ambler Farmers’ Market.  In case you’re wondering whose tomatoes I used, I spread the love and used a combination from Pennypack Farm, Taproot Farm, and Clay Brick Farms.  I hope to see you at the market this weekend getting some delicious tomatoes while they’re at their peak.

Serves 4


  • 3 lbs tomatoes, diced
  • 1 cucumber, diced
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 ½ tsp salt
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 Tbs extra virgin olive oil
  • 1 Tbs white wine vinegar
  • More salt to taste

Gazpacho 2


  1. Mix the diced tomatoes, cucumber, red onion, green pepper, and salt in a large mixing bowl and let it rest for 30 minutes. This will draw the juice out of the tomatoes and other vegetables.
  2. Reserve 3 cups of the tomato mixture and put the rest of the mixture and juice into a food processor or blender along with the minced garlic and jalapeño. Then puree the vegetables.  While pureeing, drizzle in the olive oil and vinegar.  After pureeing the vegetables, you may want to strain the puree with a fine mesh strainer to remove any solids.  I used a food processor and skipped the straining step myself.
  3. Stir the puree and 3 cups of reserved tomato mixture together in a bowl and add more salt, if needed.  Chill in the refrigerator for a few hours or overnight.  Then garnish as you see fit.


Brooke Marshall is a market volunteer, Ambler socialite and overall good egg. This season she will be the market’s resident locavore, turning market proceeds into culinary delights. If you see her at market, say hello. And if you make one of her recipes, bring it to market for her approval. Only kidding about the last part.


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