Make Gott’s Gazpacho

Farm fresh tomatoes are the key ingredient

Around these parts (and by these parts we mean Rancho TTG) we get nearly as enthusiastic about the arrival of tomato season as we do Beaujolais day. Except shouting “The tomatoes are here! The tomatoes are here,” isn’t nearly as satisfying as yelling “est arrivé!” even when we try to be all like “Ze tomatoés are here!” But I digress, because, dear hungry people, the tomatoes are, in fact, here.

On Thursday at the Napa Chef’s Market, Rick Robinson, executive chef of Gott’s Roadside, will be demonstrating how to prepare his Gazpacho. Gott’s gathers fresh tomatoes from their own farm, located just behind the Gott’s Roadside in St. Helena (the one that has the Taylor’s Refresher sign out front), but you can find ripe and delicious tomatoes at the farmers markets this time of year. And a cool gazpacho, native to Andalusia (a region in Spain), bursting with tomatoes and cooling cucumber, is the perfect way to celebrate.

Gott’s Gazpacho

by Rick Robinson, executive chef of Gott’s Roadside

The recipe can be made the same day it’s meant to be served, but it’s much better, says Robinson, if it’s prepared a day in advance.

Makes 8 (8 ounce) servings


3 1/2 lbs fresh ripe tomatoes
1/2 lb medium red onions, peeled and chopped
1/2 lb cucumber, seeded and chopped
4-5 green bell peppers, seeded and chopped
4 medium fresh ripe tomatoes, peeled, seeded and chopped
3-4 cloves chopped garlic
1/2 teaspoon cayenne
2 tablespoons sherry vinegar
1 1/2 tablespoons lemon juice
3/4 cup olive oil
1/4 good quality baguette, two days old, crusts removed and cut into 1” cubes
Kosher salt to taste


Finely chop the 3 1/2 lbs. of tomatoes in food processor, mix with 1 teaspoon of salt, and refrigerate overnight in a container (non-metal). Mix remaining ingredients, and refrigerate overnight in non-metal container.

The next day, strain all liquid out of the tomatoes with a sieve that will allow some pulp, but no seeds and skins through. Work to get all juices through, then discard pulp, skins, and seeds. Combine strained tomato liquid with other vegetables (included the peeled and seeded chopped tomatoes) and seasonings, and blend (a blender will give a better texture than a food processor but either is acceptable).

Garnish with some sliced green onions, if you like, or taking it a step further, a little chopped salsa of tomatoes, red onion, cucumber, and bell pepper garnished with some croutons.

Chef Robinson will be demonstrating how to prepare this recipe at the Chef’s Market in Napa this Thursday at 7:30 p.m. If you have a question for him about the recipe tweet it to @napadowntown using the hashtag #chefsmarket