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Farm to Table Gazpacho

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In summer I love to make gazpacho. I named this version of the Spanish tomato-based cold soup Farm to Table Gazpacho. It is loaded with seasonal vegetables so to me represents the possibility of eating locally grown produce. This soup requires a bit of chopping (okay, it’s A LOT of chopping) but you don’t need the oven or the stove. I made it on a sweltering hot summer day when the temperature in my kitchen was the same as the temperature outside so I was grateful for no extra heat.

My friend lives on a farm just outside the city and this year she hosted a farm-to-table dinner. I chose Gazpacho as my dish to make for our Gourmet Dinner Club night. It was a spectacular summer evening, the table was set on the grass surrounded by beautiful gardens and we were encouraged to go barefoot. With views of fields dotted with hay bales, the rolling foothills of the Rocky Mountains and the majestic peaks in the distance this was a real farm-to-table event.

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Farmers Market vs Grocery Store

The reality is that most of us don’t live on a farm so we conveniently buy our food at a grocery store. This is the time of year to pause and think about that. Buy local produce at a Farmers Market if you can and host your own dinner. It doesn’t need to be fancy or complicated but rather done in the spirit of farm to table. Plan a simple gathering outdoors with friends and celebrate the bounty of summer produce. 

From Everyday to Gourmet for Farm to Table Gazpacho

I love the challenge of creating a gourmet presentation. This year I served my Farm to Table Gazpacho in Mason jars and laid the garnish on top. Using ingredients in the soup and fresh herbs from my garden was easy. I simply made a cucumber ribbon using a vegetable peeler. After threading each ribbon onto a wooden skewer I added a small thyme blossom and cherry tomato.

Did you attend or host a farm-to-table dinner this summer? Let me know in the comments below if you did and what you served.


1½ lbs tomatoes, peeled, seeded and chopped
1 cup finely chopped cucumber
½ cup finely chopped red onion
½ cup finely chopped red pepper
1 jalapeno, seeded and minced
1 garlic clove, minced
¼ cup extra virgin olive oil
juice of 1 lime
2 tsp balsamic vinegar
2 tsp GF Worcestershire sauce
½ tsp toasted, ground cumin
1 tsp salt
¼ tsp pepper
bottled tomato juice for a total of 1 cup of juice from the tomatoes
GARNISH –basil leaf, cucumber ribbon, cherry tomatoes, fresh thyme


Bring water to a boil in a deep saucepan. Fill a bowl with cold water.
Use a knife to cut an X in the bottom of each tomato. Gently dip the tomatoes, 1 or 2 at a time, into the boiling water for 15 seconds. Remove with a slotted spoon and place into the bowl of cold water just long enough to handle them. Peel the skin off the tomatoes.
Place a strainer over a large measuring cup or bowl to catch the juice from the tomato seeds.
Core tomatoes and cut in half or quarters. Using a spoon remove the seeds from the tomato pieces into the strainer. Continue until all the tomatoes are seeded. Extract as much juice from the tomatoes as possible by pushing the pulp with the back of a spoon.
Discard seeds and measure juice. Add canned tomato juice to measure 1 cup total.
Chop the tomatoes into fairly small pieces.
In a large bowl combine chopped tomatoes, cucumber, onion, peppers, garlic, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper.
Remove 2 cups of mixture and puree with a hand blender or food processor. Return puree to soup and stir to combine. Refrigerate for 4 hours. Taste and adjust seasoning if needed.
Pour soup into jars. Serve cold.
To garnish thread cherry tomato, cucumber ribbon, fresh basil and a piece of flowering thyme onto a wooden skewer. Place 1 skewer over top of each jar.


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