Catherine's Gazpacho

CSA member Catherine Crews shared her gazpacho recipe—a perfect dish for the hot temperatures and the bounty of peak tomato season.

“This is the kind of recipe that can be very forgiving, and you can take lots of ‘liberty’ with it,” she writes. “If you want more or less of an ingredient, it won’t hurt it. You can play with it to suit your tastes.” The optional zucchini is Catherine’s addition. The original recipe called for chives and Worcestershire sauce, “but I usually don’t have those ingredients, so I don’t add them.”

Catherine notes: “Now that there are flavored vinegars available, I have used raspberry or strawberry vinegar, instead of the red wine vinegar, and I really like them. It gives a little sweeter taste. If you prefer savory, stick to the red wine.”

This is a old recipe of her mother’s, Catherine explained, where the main ingredient was 4 cups of V8 juice. “I prefer fresh summer tomatoes in the summer,” she writes. “And, of course, when you can use fresh, local, organic vegetables from Native Son Farm, it tastes even better.”

Thank you, Catherine!

Catherine's Gazpacho


  • 4-5 tomatoes
  • 1/2 cucumber, peeled
  • 1/2 onion
  • 1 bell pepper
  • 1/2 zucchini (optional)
  • 1-2 cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • the juice of one lime


First, in a Cuisinart or Vitamix, add garlic, onion and olive oil to blend. Add the rest of the ingredients, which have been cut up slightly (the food processor will do the rest for you), and blend thoroughly. Let chill in refrigerator and serve.