Recipe for Fresh Gazpacho with Heirloom Tomatoes from Pike Place Farmers Market

Last Updated: July 17, 2026

Get a taste of summer with this recipe from Atrium Kitchen, which offers cooking classes in downtown Seattle.

These renowned classes take place in the heart of Pike Place Market, which was opened in 1907 and is one of the oldest continuously operating markets in the U.S. If you're planning a visit, check the Atrium Kitchen website for upcoming classes, each of which focuses on specific cuisines or skills.

Getting there is easy from Seattle Southside, the area around SEA Airport. You can drive about 30 minutes north, or hop on the Link light rail at one of three local stops and ride it nearly straight ot the market. Learn more about accommodations and browse hotels.

Gazpacho with Heirloom Tomatoes

Ingredients:

6 ripe tomatoes
½ large cucumber – peeled, halved, seeded and cut into chunks
1 red bell pepper, cut into chunks (or any color bell pepper)
1 jalapeno, seeded and coarsely chopped
2 garlic cloves, smashed
1/3 cup extra-virgin olive oil
2 T sherry vinegar
Salt and pepper
Optional: Chopped herbs (cilantro, basil, chives, parsley, oregano), hot sauce, additional chopped tomatoes, cucumber and bell pepper for garnish.

In a blender or food processor, combine the tomatoes, cucumber, peppers, garlic, oil and vinegar. Process until coarsely pureed. Add water if the mixture is too thick. Season with salt and pepper and herbs to taste.

For best results, refrigerate for at least 1 hour before serving.

Optional: Top with additional diced tomatoes, cucumbers and bell pepper and a dash of hot sauce.