Make Gazpacho Soup with Heirloom Tomatoes


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


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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