Nearly all my ingredients came from Willowsford Farm

Mid-summer, I often find myself surrounded by fresh veggies but tired of the same old salads, tossing them on the grill, steaming them on the stove or chowing down on them raw.

Lucky for me, Culinary Director at Willowsford, Bonnie Moore, put a perfectly punchy and easy-to-make recipe for Gazpacho in the weekly newsletter: FARMFARE.

The cold summer soup requires no more equipment than knife, a blender. a strainer if you so desire, some refrigeration and the following ingredients:

5 large, ripe tomatoes, halved and cored
2 large cloves of garlic
1 medium-large cucumber, peeled and roughly cut into pieces
1 green pepper, seeded and roughly cut into peices
3 stalks of celery, roughly cut into pieces
1 medium sweet onion, peeled, roughly cut into pieces
4-5 tablespoons of sherry vinegar
Salt and pepper
Olive oil
2-3 tablespoons of breadcrumbs

You begin by squeezing some juice from your tomatoes into the blender so that you have some juice to move things around once all the veggies are in there. The you puree it, strain it if you’d like, and add the olive oil, vinegar, salt and pepper to taste and breadcrumbs to the consistency you like. Toss it in the fridge fora  few hours (or overnight) and voila! The same health benefits of fresh, raw veggies but with a a fresh new flavor.

Recipe by the amazing Culinary Director at Willowsford, Bonnie Moore

Apart from the chilling, the whole process takes less than 15 minutes. Here is a review from my taste-tester/other-half Niko Dramby (who leans to the meatatarian side of the omnivores and did not allow the soup to chill overnight before sampling):


“Sweet, sour AND spicy. Three distinct experiences in one bite. I can see how this is a vegetarian’s delight. I think I’d like to add shrimp to it.”


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