Food Demo: Gazpacho

Marianne Thomas will be on the Farm this Saturday offering up a gazpacho lesson. The timing couldn’t be better, considering the heat and all the cucumbers coming in this week’s share.

The first demo will be around noon-12:15. She will offer a second lesson around 1:30. Plus, she plans to be on Farm most of the afternoon to answer questions.

Here’s her recipe, if you want to try it at home.

  • 1 clove garlic
  • 1 tsp. salt
  • 3 tbsp. olive oil
  • 1 c. chopped cucumbers
  • 1 tsp. parsley
  • 1 tsp. black pepper
  • 3 c. tomato juice
  • 1 c. chopped onions
  • 2 c. chopped tomatoes
  • 1 1/2 c. green pepper
  • 1 c. chopped celery
  • 2 tsp. chives
  • 1/4 tsp. or more Tabasco
  • 1/2 c.  vinegar

Process in food processor or blender.

Photo by Jason Adams


One response

  1. I tried this recipe this weekend and it was delicious. I made a few tweaks because I think gazpacho is one of those dishes that begs you to adjust the ingredients to your liking. I used the regular and the yellow cucumbers from the farm, and I quadrupled the garlic -I mean, have you ever had TOO much garlic?! Then I put half the veggies in a food processor and pureed them, but diced the other half so the soup had some chunky texture. Thanks Collard Courier!

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