Make Gazpacho Soup with Heirloom Tomatoes


| 7/13/2016 10:23:00 AM


Tags: cooking, heirloom vegetables, vegetable varieites, soups, recipes, tomatoes, Kurt Jacobson, Maryland,

It’s been stinking hot out this last week throughout much of North America. Although we may sweat and curse the hot humid weather, many a vegetable crop is growing like crazy in the heat. This is tomato season!

Cucumbers and bell peppers are also joining the party, and that means it is time to make a batch of gazpacho.

 Marmonde 2014

A giant 12-foot-wide 'Marmonde' heirloom tomato bush from 2014

I never much cared for gazpacho, and that’s probably because I lived in Colorado and Alaska most of my adult life. These are not regions known for great tomatoes. You must have great tomatoes to make great gazpacho.

However, after I tasted gazpacho made with heirloom tomatoes like 'Cherokee Purple', 'Brandywine', 'Marmonde' and others from my garden, I realized what I had been missing. Back in Colorado and Alaska, tomatoes were shipped from far away to our grocery stores, but they didn’t taste anything like the tomatoes I grow now or the ones I buy at local farmers markets here in Maryland. This was not a recipe for good gazpacho using travel-weary veggies.




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