Recipes & Food Styling

Summer in a bowl: Chilled Gazpacho! 

When you step in the farmstand at Creekside Natural Farm in Minooka and see gorgeous, freshly picked cucumbers, heirloom tomatoes, Poblano peppers, garlic and more, there’s only one thing to do: make Gazpacho!

I’ve been craving Gazpacho since my last dinner at Keen’s Steakhouse in New York City on a sweltering July day in 2015. It was so wonderful and refreshing, and so full of flavor! Summer in a soup bowl!

I love garlic, and made this Gazpacho with 3 cloves of it- so good! 

This Gazpacho recipe is the perfect way to celebrate the abundance of heirloom tomatoes in gardens right now!

Garlic Lover’s Gazpacho

6-8 medium tomatoes, quartered (reserve a little to dice for garnish)

3 cloves garlic, chopped

1 cucumber, peeled and sliced (reserve a little to dice for garnish)

1 poblano pepper, cut into 1-inch pieces

1 small red onion, peeled and sliced

½ cup extra virgin olive oil

3 teaspoons sherry vinegar

3-4 pinches pink Himalayan sea salt

8 cranks freshly ground black pepper

Place all ingredients in blender and pulse on high until well blended. Pour into bowls. Garnish with diced cucumber and tomato and drizzle of extra virgin olive oil.