Golden Days of Summer Gazpacho… Celebrate the Queen of August Gardens: Glorious, Sweet, Juicy Tomatoes…

Golden Days of Summer Gazpacho

Oh, sweet, sweet tomato. All winter long, how I long for you; how I pine for your sun-ripened sweetness and juicy flesh. Oh how I worship your delicious flavor. And now, in the mid-August heat, I kneel at your humble earthen alter. With toes stretched out in warm, golden straw and red stains streaming down my arms, I welcome you, Queen of the Vegetable Garden. Late summer afternoons—August and September— these are the halcyon days of the tomato; the cherry, the beefsteak, the roma and the heirloom. So now, at long last, let the feasting begin.

Can you imagine life without the tomato? It seems impossible that this spectacular fruit —now regarded as one of the healthiest, natural foods— was once thought to be poisonous. Rich in vitamins and minerals —as well as antioxidants, including of course, lycopene— tomatoes are one of the sweetest health foods around. This year has been a great growing year for tomatoes in the northeast. And although some areas have reported a repeat of last year’s late blight problems, most farms and home gardens in this area seem to have been spared.

Cherry Tomato â“’ Tim Geiss @

Cherry Tomatoes â“’ Tim Geiss @

Sliced Tomato â“’ Tim Geiss at

There are many ways to enjoy fresh, juicy, ripe tomatoes. But when the heat is on and the sun is high, there’s no better way to cool off than with a bowl of chilled gazpacho. Variations on this summertime classic abound, and everyone seems to have a favorite twist to the basic tomato-onion-vinegar base.

My version? Well, I happen to be in love with yellow and orange tomatoes right now. And, I like a sweet, pureed base of sungold cherry tomatoes for my gazpacho. Of course, you can use any tomatoes you like, and tweak the ingredients as you see fit – it’s part of the fun, really. And when you’ve had your fill of this zesty summer-soup, be sure to freeze some for later. You’ll be glad you did…

Golden Days of Summer Gazpacho

Ingredients: Serves Six

2          Cups very ripe Sungold cherry tomatoes (this recipe works with red tomatoes too – use what you have)

3          Large tomatoes (I used orange and golden-yellow, heirloom type)

1          Bell pepper (red, green or somewhere between) minced

1          Average cucumber, peeled, seeded and chopped fine

1          Spanish onion, peeled and very finely minced

2          Cloves garlic, peeled and chopped (but not too fine or it will overpower the other flavors)

2          Tbs. fresh, finely chopped Italian parsley

2          Tbs. fresh, finely chopped cilantro

2          Tbs. excellent-quality, artisan, white wine vinegar

1          Lemon, juiced

1          Lime, juiced

1/4      Cup extra virgin olive oil

1          Tsp. honey (or more, to taste)

Dash   Sriracha or Tobasco sauce

Kosher salt to taste

Freshly ground black pepper to taste

Sungold and Sweet Cherry 100 Tomatoes, Cucumber and Bell Pepper


Combine 2 large tomatoes and 2 cups of cherry tomatoes in a blender and blend. Remove and strain the tomato juice through a chinois or fine mesh sieve. Set aside. Seed and coarsely chop the remaining tomato,; peel, seed and chop the cucumber and pepper. Peel and finely chop the onion. Peel and chop the garlic, taking care not to chop too fine (or it will overpower the flavor of the gazpacho). Chop the parsley and the cilantro. Toss all of the vegetables into the tomato puree. At this point, if you prefer a smooth gazpacho, you may puree all the ingredients in a blender. Everyone has their own texture preferences. I like to see and taste whole bits of cucumber and tomato in my gazpacho.

Squeeze one lemon and one lime and strain the juice through a sieve into the vegetable mixture. Stir and slowly add  2 tablespoons of white wine vinegar and 1/4 cup extra virgin olive oil. Add a dash of Sriracha chili sauce or Tobasco, and sprinkle in Kosher salt & freshly ground pepper. Taste as you go, adding more seasonings to balance flavors. Tomato acidity and sweetness varies tremendously. If the soup seems a bit sharp, try adding another tsp of honey to sweeten the flavor. If too sweet, skip the honey and add a bit more vinegar.

Chill, covered, for 2 hours. Taste again and adjust seasonings as necessary.

Serve well chilled with a dollop of sour cream or Greek yogurt, a garnish of fresh cilantro leaves and a piece of crusty bread.

Straining the fresh tomato puree through a sieve…

Add vegetables: chop and mince to the texture you prefer – or puree the entire soup, if you like. I prefer some texture…

Golden Days of Summer Gazpacho… Ready for Chillin’

The summer meadow border, en route to the vegetable garden, bathed in morning light…

Sungold Cherry Tomatoes – The Sweetest Jewels of Summer…

Savoring the Halcyon Days with Golden Days of Summer Gazpacho…


Special thanks to Tim Geiss for his beautiful tomato photos – See more of Tim’s work at

Article and all other photographs â“’ 2010 Michaela at TGE

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6 Replies to “Golden Days of Summer Gazpacho… Celebrate the Queen of August Gardens: Glorious, Sweet, Juicy Tomatoes…”

  1. Michaela

    @ Mary and Lynda ;) Thanks for taking the time to say hello. I hope you both enjoy your delicious tomatoes. Hope the gazpacho turned out well for you Lynda!
    xo Michaela

  2. Michaela

    Hi El. I so love gazpacho, and the golden tomatoes give it such a vibrant color. My favorite garden-grown tomato has to be the orange blossom – beautiful and delicious! Thanks for stopping by…
    xo Michaela

  3. lulu

    This recipe looks delicious! i loved it from last year and i have been waiting and wishing and wanting you to post a salsa recipe since i can imagine how scrumptious it would be! thanks for considering it!
    happy tomato season!

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