Summer Gazpacho

We pulled out a ton of cucumber from the fields this week! Since it’s also tomato season, my mind went immediately to gazpacho. This gazpacho was really easy to make and perfect for a hot summer day. Feel free to mix up the ingredients as well. I recently had a melon gazpacho and with corn season upon us, I’m sure this recipe would taste great with some fresh corn! 


  • 1 cucumber, peeled, seeded
  • 1 large or two small bell peppers, stemmed, seeded
  • 2 lb mini heirloom tomatoes
  • ½ medium onion
  • 1 garlic clove
  • 2 tbsp balsamic vinegar
  • 1 tbsp salt
  • 3 tbsp olive oil
  • Pepper to taste
  • Handful of chopped herbs 


  • Dice cucumber, tomatoes, peppers, onion and garlic into large chunks. Add them to the bowl of a food processor together with the, balsamic vinegar, olive oil and salt. Process until combined but with a rustic texture.
  • Transfer to a bowl. Add pepper and adjust seasonings if needed.
  • Divide between serving bowls and garnish with the extra tomato slices, herbs, and a drizzle of extra virgin olive oil. Enjoy!