by Michel Van Devender

Nothing says summer quite like fresh produce, especially tomatoes. From heirloom to cherry to Roma, they are all welcome in our kitchen and on our meal plates. I’ve had a long-term love affair with gazpacho for most of my adult life. During the summer months, there’s something so refreshing and satisfying about a cold soup packed with many of the veggies from our little beloved urban backyard garden, combined with other ingredients most people have stocked in their pantries. It’s basic chopping and super easy to prepare. Since we’re packing to move and working on the construction of our new house, quick, simple and healthy recipes are my jam. And, the fact you don’t even have to turn on the stove to cook this is a big bonus in my book, especially when you’re experiencing a July heat wave in the south. So, when you have a surplus of those tomatoes, cucumbers and peppers, you’ll have a perfect way to use them. Well, and then there’s homemade salsa 🙂 … I’ll be sharing one of my favorite salsa recipes later this summer. Stay tuned, safe + well!


Summer Gazpacho

Serves: 10-12 Prep Time:
Nutrition facts: 200 calories 20 grams fat


  • 3 pounds fresh tomatoes, diced (some people peel and remove seeds, I do not)
  • 32-48 ounces tomato or veggie juice (I used Trader Joe’s Low Sodium Garden Patch)
  • 2-3 garlic cloves, minced
  • 3/4 cup red onion, chopped
  • 1 yellow pepper, chopped
  • 1 red onion, chopped
  • 2 -3 cucumbers, chopped
  • 4 tablespoons red wine or balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 6 dashes your favorite hot sauce
  • 3 teaspoons kosher salt
  • pepper to taste
  • fresh basil for garnish


1. Combine all veggies in large, deep bowl.

2. Scoop roughly 1/2 –  2/3 of bowl into food processor and pulse until desired consistency. If you want chunkier gazpacho you’ll do less. If you want less chunky version, you’ll do more. 

3. Return the processed veggies to bowl. Add remainder of ingredients and stir. You may need to add more vinegar or salt and pepper based on taste.

4. Refrigerate for 4 hours or overnight for most flavorful.

5. Top with fresh basil and serve with crusty bread (or sans bread if you’re lower carb).






This may be your jam too

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