Jetsetter Gazpacho

It’s tomato season – finally!  My jetsetter plant is producing by leaps and bounds, though I’m losing a lot to the squirrels.  I needed to get some in while they were still in tact.  I also have a banana pepper plant that’s going crazy and a few jalapenos coming in.  Add a little onion, cucumber, garlic, cilantro and olive oil – voila, gazpacho!  I also threw in a little balsamic vinegar, Worchestershire sauce and lime juice to add some acidity. 


This is my first year withy the Jetsetter tomatoes, but it won’t be my last.  This plant has managed to withstand the hideous heat of this summer and has set over a dozen perfectly round, beautiful tomatoes.  This is a sweet, red tomato with very low acid.  I can’t wait to have one on a sandwich with Duke’s, cucumber and bacon.  Yum.

There are a million different ingredient combinations you can use in gazpacho and at least 3 different ways to put it together.  If you like a chunky gazpacho chop everything up and puree only a small portion of it.  If you like the texture to be really smooth you’ll want to peel and seed the tomatoes first.  You can make the soup in the food processor which purees everything nicely without adding much air.  Or you can make it in the blender which adds enough air to create some foam on the top.  I don’t care for the foam so I use the food processor.  I puree the whole batch and then top it with a little garnish.   

It’s a lovely first course for any summer meal – or the only course if you like.  Top it with diced cucumber or some creme fraiche.  I’ve even had it topped with dill and salmon sushi.  All good.  And it’s an easy way to use up some tomatoes and peppers that can’t wait any more.  Bring on the summer harvest!

Good? You bet.
Easy? Yep.
Good for company? Absolutely.
Special shopping? Nope.

Jetsetter Gazpacho


4 large Jetsetter tomatoes, peeled and seeded
3 sweet banana peppers, seeded
1 jalapeno, seeded
1/4 red onion
1/2 C fresh cilantro
1/2 large cucumber, peeled and seeded
2 t Worchestershire sauce
juice of 1 lime
2 T balsamic vinegar
1/4 C olive oil
salt and pepper


Rough chop the vegetables and put them in a food processor. Add the remaining ingredients and process until smooth. Chill until time to serve.

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