Spade & Plow Gazpacho



Heirloom tomatoes are one of the big thrills this summer. The multi-hued heirloom tomatoes are beautiful with a unique flavor profile. At the end of August, we are still harvesting a high volume of tomatoes that are ready for you to eat up. With so many tomatoes going into our CSA boxes, we want to share a recipe that is easy to execute, perfect for hot days, and that is a real crowd-pleaser. 

The Spade & Plow version of gazpacho starts with our epic heirloom tomatoes. We omitted the bread that is traditionally used because we felt that it diluted the flavor. Heirloom tomatoes are sweet, juicy, and fruity. Perfect for this mouth-watering gazpacho recipe that is intended for sharing.



  • 2 ½ pounds ripe red tomatoes (about 4 large or 9 small)

  • 1 small shallot

  • 1 small cucumber (½ pound), peeled and seeded

  • 1 medium red bell pepper, cored and seeded

  • ¼ cup fresh basil leaves

  • Chopped Parsley, for garnish (optional)

  • 2 large garlic clove, peeled

  • ¼ cup extra-virgin olive oil

  • ¾ teaspoon fine sea salt

  • Freshly ground black pepper


  1. Core the tomatoes and cut them into rough 1″ chunks. Save some for garnish*

  2. Chop cucumber, shallot and bell pepper, and add to the blender. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth about 2 minutes.

  3. Add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper

  4. Fasten the lid and blend for just 10 to 20 seconds, until the ingredients are broken up into small pieces. Stop there, or blend a little longer if you prefer smaller pieces.

  5. Add a small pinch of salt to the small bowl of garnishes, stir, and store it in the fridge. Chill the soup for at least 2 hours, or up to 24 hours.

  6. Before serving, taste, and add additional salt (I sometimes add another ¼ teaspoon) and/or black pepper if necessary. To serve, divide the soup into small bowls or cups, and top with the reserved tomatoes and herbs. Top with a few tiny or torn basil leaves and a light sprinkle of pepper. Leftover servings keep well, covered and refrigerated, for 3 to 4 days.

recipeIan Thorp