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  • 1 pint cherry tomatoes

  • ½ cucumber, peeled and chopped

  • ½ red bell pepper, chopped

  • ½ small sweet onion, chopped

  • 1 clove garlic

  • ¼ cup extra virgin olive oil

  • 1 Tbsp red wine vinegar

  • ½ tsp salt

  • ¼ tsp fresh ground pepper


  1. Add all of the ingredients into a high powered blender or food processor and blend until smooth.

  2. Transfer to a lidded storage container and chill in the refrigerator until cold, about 4 hours or overnight. This will give the gazpacho time to cool and the flavors will meld resulting in an even more delicious soup. Enjoy!

Picture and recipe adapted from:


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