Trying to use up all those garden tomatoes? Try this recipe for cold gazpacho soup

While our summer days are coming to an end with the arrival of back-to-school season, the heat continues. And if you’ve planted a garden this year, you might be like us and a bit weary of watering, tending and figuring out what to do with all the produce.

My husband planted a huge garden this year since we have such a large back yard now, and it’s something his farm-raised little heart can hardly handle. Picking the produce after dinner when it’s a little cooler has been a great pastime for him and our little one. I wish I had counted how many pounds of tomatoes they’ve picked. At this point, though, it’s time to figure out what else we can do with tomatoes. This week’s recipe is for gazpacho — a cold soup that provides a perfect way to use up ripened tomatoes and to also get your veggies in.

This recipe calls for Roma tomatoes, but you can use regular tomatoes. They will just have more water in them, so if you’re concerned about the consistency, you could use a bit less tomato juice. Be sure to use an English cucumber for its delightfully mild flavor and great crunch. Red bell peppers, red onion and garlic add flavor, and the white wine vinegar brings a bit of sweetness and acidity.

You can serve gazpacho as a first course or as your “vegetable,” and it pairs fantastic with just about anything — especially a decadent grilled cheese sandwich. I don’t know about you, but I’m so ready for soups, stews and braised foods. I enjoy the summer for all its plentiful produce, but by this time of year, I’m watching the weather for the first cool day to switch gears in the kitchen.

Gazpacho

1 English cucumber, halved and seeded but not peeled

2 red bell peppers, cored and seeded

4 Roma tomatoes

½ small red onion

3 garlic cloves, minced

3 cups tomato juice

¼ cup white wine vinegar

¼ cup olive oil

1 tablespoon Kosher salt

1 teaspoon freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes and red onion to 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel “S” blade and pulse until it’s coarsely chopped. Don’t over process.

After each vegetable is processed, combine in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. As the gazpacho sits, the flavors get better. (Can be made a day or two in advance.)

This story was originally published September 5, 2023 at 1:47 PM.