Through the largesse of friends and family, we’ve ended up with a pile of fresh garden veggies, including a crate of tomatoes. While these gifts of greens are welcome, I’m scrambling to process and preserve them before my elk hunt next week. One thing that we will be enjoying this week is some fresh gazpacho, which will help temper the heat and keep me eating (somewhat) healthy before I head to the mountains.


5 to 6 tomatoes, about 2 lbs., cored and chopped
½ red onion, chopped
1 medium cucumber, peeled, seeded and chopped
1 bell pepper, seeded and chopped
1to 2 garlic cloves, minced
1 jalapeno, seeded and diced
Scant ¼ cup cilantro, chopped
1 to 2 cups tomato juice
¼ olive oil
2 Tbsp. red wine vinegar
Dash of Worcestershire
1 tsp. kosher salt
Sugar, to taste (1-2 tsp.)

Garnish: Fresh corn, cilantro, crumbled cotija

1. Combine the list of ingredients from tomatoes through Worcestershire in a large bowl, then blend in batches in a food processor or blender. Taste and add salt and sugar as necessary to temper the acidity of the tomatoes.

2. Transfer to a bowl and chill for at least an hour. Ladle into bowls and pass garnishes.