Faith’s Gazpacho


2 large cans San Marzano tomatoes with juice*

1 small fennel bulb

1 large sweet onion

1 large cucumber, seeded

2 large carrots

6-8 stalks celery

1 large green pepper, seeded

1 small hot pepper, seeded (optional)

1/2 small seedless watermelon

1 Tablespoons fine ground Chia seeds – to thicken

1 Tablespoon  vinegar

1/2 teaspoon each salt, pepper, red pepper or paprika

Olive oil



1.  Wash and cut all vegetables/fruit.

2.  Depending on  the size of your processor, process vegetables with 1/2 can tomatoes/juice until smooth.

3.  Place processed vegetables in a large bowl or stock pot.

4.  Repeat in batches until all vegetables are used.

5.  Add Chia seeds, seasonings, and vinegar to your last batch. Stir to mix all ingredients.

6.  Chill for at least an hour, taste, and adjust seasonings.

7.  Best served chilled.

8.  Serve topped with olive oil, finely chopped cucumbers, and scallions.



* San Marzano tomatoes have less acid and therefore are a sweeter tomato. Truman also makes this cold soup, but his is always a lot spicier.  You can adjust the seasonings to your taste.  I always add garlic and zucchini. And of course at the end of summer , this is an excellent way to use an abundance of fresh tomatoes and produce from your garden.

This soup is superb on a hot summer day for lunch or dinner.  You will find many recipes for gazpacho using bread crumbs  for a thickener. This version is for our gluten free friends.





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