This was the gazpacho that was served at Garlic Day on August 2nd, 2014.  It was adapted from Alton Brown’s Gazpacho recipe.


  • 1 1/2 pounds tomatoes, peeled, seeded and chopped (see instructions below)
  • 1 cup cucumber, peeled, seeded and chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 jalapeno, seeded and minced (if you liked the heat of the gazpacho at Garlic Day, only use half this amount)
  • 1 medium garlic clove, minced
  • 1 lime, juiced
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons fresh basil leaves, chiffonade
  1. To peel tomatoes, fill a 6 quart pot with water and bring to a boil.  Make an x on the bottom of the tomato with a paring knife and drop tomato in boiling water for 15 seconds.  Remove and transfer to an ice bath for 1 minute until cool enough to handle.  The skins should slip off.  Or if using very ripe Farmer Dave’s tomatoes you can skip this step and carefully peel with a paring knife.
  2. Peel, core and seed tomatoes over a fine meshed strainer placed over a bowl in order to catch the juice.  Squeeze as much juice as you can from the core and seeds.
  3. Roughly chop tomatoes and add to a bowl with tomato juice, cucumber, bell pepper, onion, jalapeno, garlic, lime, balsamic vinegar, cumin, salt and pepper and stir to combine.
  4. Place half of the mixture in a blender and puree for 15-20 seconds on high.  Return pureed mixture back to bowl and stir to combine.
  5. Cover and chill for at least 2 hours or overnight.
  6. Serve with fresh basil chiffonade.