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OhioRed™ Gazpacho

OhioRed™ Gazpacho
OhioRed™ Gazpacho
Prep time:
Total time:

4 to 6


  • 5-6 OhioRed™ Tomatoes on the Vine, medium, chopped
  • 1/2 pint of red Cherry Tomatoes, medium, chopped
  • 3/4 cup red Bell Peppers, seeded, finely chopped
  • 3/4 cup green Bell Peppers, seeded, finely chopped
  • 3/4 cup English Cucumber, finely chopped
  • 4 3/4 cup red onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tsp. of beef bouillon
  • 1/2 cup of fresh basil, finely minced
  • 1/2 cup of fresh oregano, finely minced
  • 2 tsp. Worcestershire sauce
  • 2 tsp. red wine vinegar
  • 1/2 tsp. of hot sauce
  • Salt & pepper to taste


  • Blend 5-6 OhioRed™ Tomatoes on the Vine in a blender reaching juice consistency.
  • Puree the Cherry Tomatoes, Cucumbers, red and green Bell Peppers, red onion, and garlic in a blender for about 30-45 seconds.
  • Add the tomato juice (blended Tomatoes on the Vine), beef bouillon, hot sauce, fresh oregano, basil, Worcestershire sauce, and red wine vinegar. Add salt and pepper to taste. Pulse a few times to mix.
  • This dish can be served in a bowl, or in a 2 inch piece of cucumber hollowed out like a cup for an added culinary flare.

Chef’s Tip: Don’t be scared to garnish with strips of peppers, or more freshly chopped vegetables. Adjust the amount of hot sauce based on your preference.

Recipe courtesy of NatureFresh™ Farms.

By Heinen's Produce Department
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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