Grow your own gazpacho: plants for gazpacho all season

Cold blended tomato and cucumber soup for the hottest weeks.

For a family of 4 making gazpacho every 2 weeks in season (4 times a year), grow:

CropAmountPlantsBed sq ftYield assumptionSeeds
Slicing tomato7.7 lb1 (1 to 2)4About 8 lb per plant (UMaine). Caged or staked at 2 ft spacing.Shop Seeds Now
Bell pepper1.2 lb1 (1 to 2)2.56 lb per 10 ft of row at about 5 plants, so about 1.25 lb per plant.Shop Seeds Now
Slicing cucumber2.3 lb1 (1 to 2)212 lb per 10 ft of row at 3 to 4 plants, so about 3.5 lb per plant. Trellised.Shop Seeds Now
Garlic2 oz10.54 lb per 10 ft of row, about one bulb (0.15 lb) per clove planted. Plant in fall.Shop Seeds Now
Onion13 oz3 (2 to 4)0.510 lb per 10 ft of row at 4 inch spacing, so about one 1/3 lb bulb per plant.Shop Seeds Now
Total9.5

Garden ingredients per recipe (6 bowls)

  • 2.5 lb slicing tomato
  • 1 large cucumber slicing cucumber
  • 1 pepper bell pepper
  • 1/2 onion onion
  • 2 cloves garlic

From the pantry

  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar

Blend everything, season, chill at least 2 hours.

Change household size or combine dishes in the Plate to Plot tool

Sources and assumptions

Amounts include 15 percent extra for culls, pests, and kitchen trim. Plant counts use the typical yield; the range uses the high and low yields. Bed space assumes intensive beds at recommended spacing. Yields vary with variety, weather, and soil.

Guides and tools

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