First Harvest – Individual Gazpacho

The second homegrown tomato was finally ripe for harvest. In the picture it’s a bit trimmed down, since a dry spell during our trip abroad caused it to split on one side.

the term ‘individual gazpacho’ draws upon the fact that small, one helping, pies are often called individual. Only in this case it means gazpacho made with exactly one tomato. (which also means about enough gazpacho for one, not too hungry, person)

An inventory of the current stock yielded half a cucumber, a frozen chili, a small red onion and garlic, although unless your area is vampire-infested it’s advisable to use less than a whole clove. I also used olive oil, balsamic vinegar, salt, pepper, vegetable stock powder and fresh basil. Typical gazpacho also contains bell peppers, but I didn’t have any, so I chose to pretend a piece of chili pepper was close enough.

Cut stuff into manageable pieces and say hello to mr. Blender.

After sufficient blending and adjusting of seasoning it was time to plate. I tried two different styles and liked both, so I’m posting both.


I’ve gotten the feeling that Greek yogurt isn’t among the expected gazpacho garnishes (usually olive oil and croûtons, period) but since it had some heat from the chili, a bit of yogurt wasn’t out of place at all. The red leaf is homegrown basil. The containers used are a punch cup and a shot glass, to give an idea of the amount of soup teased out of one tomato.

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