summer heirloom gazpacho

summer gazpacho Kate Uhry PhotographyHello September! How did you get here? While the official end of summer isn’t for a few more weeks, Its still warm enough to indulge in some garden fresh gazpacho.

I thought I would jump on the blog and share this soup inspired by a NYT’s recipe.  Can you believe that summer is unofficially over? While my heart aches a bit, as always there are still a ton of tomatoes out there. If your garden is bursting, or not, check out your local farmers market! While I love fall in New England, there is nothing like a fresh cool gazpacho with farm fresh ingredients. What I love about this recipe is that it’s thin enough to serve in a glass or a bowl. Perfect for making the day before for parties.

Enjoy  the long Labor Day weekend! summer-gazpacho-Kate Uhry-Photography


  • About 2 pounds ripe tomatoes, cored and roughly cut into chunks
  • 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
  • 1 cucumber, about 8 inches long, peeled and roughly cut into chunks
  • 1 small mild onion (white or red), peeled and roughly cut into chunks
  • 1 clove garlic
  • Salt
  • ½ cup extra-virgin olive oil, more to taste, plus more for drizzling



  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.


  1. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.


  1. Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.


  1. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.