Mollie’s Gazpacho

What ripe Michigan tomatoes that don’t get sliced and marinated become Mollie Roger's favorite gazpacho at the Chimney Corners Resort in Northern Michigan.


  • 4 ripe tomatoes, quartered
  • 1/2 large green pepper, seeded, sliced
  • 1 small onion, chunked
  • 1 cucumber, peeled, sliced
  • 1 clove garlic, smashed and peeled
  • 1 teaspoon salt
  • 3 tablespoons wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 cup ice water


Pulse ingredients in a blender or food processor—don’t reduce everything to mush. Serves 4. (I generally double or triple the recipe. Can’t have too much gazpacho).