Tomato Gazpacho from Sohui Kim

Sohui Kim, chef and co-owner of The Good Fork (pictured), shares her recipe for tomato gazpacho. Photo credit: Joe Tannis

On the menu at The Good Fork on Van Brunt Street, you’ll find items marked “AV” for our own Added Value vegetables. Chef Sohui Kim, who owns the restaurant with her husband Ben Schneider, notes it’s been a busy summer “cooking veggies from the farm,” and adds that The Good Fork also recently catered a wedding at the farm as well. But she found time to share her recipe for tomato gazpacho—a quick, simple recipe that calls for some recent CSA share vegetables: tomatoes, cucumbers and jalapeño.

{Recipe after the jump}

Sohui Kim’s Tomato Gazpacho

Preparation time: 15-20 minutes

Serves 6


  • 3 pounds tomatoes
  • ½ cup diced red onion
  • 1 cup cucumbers, peeled and roughly chopped.
  • 2 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
  • ½ jalapeño, seeded
  • 1-2 tablespoon(s) sherry wine vinegar

1. Blanche tomatoes in hot water for 15 seconds. The skin will peel right off.

2. Seed and core tomatoes, then hand-chop half into the smallest dice possible and set aside.

3. Place the rest of in a blender, along with remaining ingredients.

4. Season with salt and pepper and add the hand chopped tomatoes.

5. Serve well chilled with a dollop of crème fraiche or sour cream!

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