📌 Quick Summary (TL;DR): Gaspacho
- 🌍 Origin: A very popular and reliable Russian variety named after the famous Spanish cold tomato soup.
- 🌿 Plant Habit: Determinate (bush). It stays relatively compact but produces heavily. Bonus: It has built-in genetic resistance to Verticillium and Fusarium wilt (VF resistance), making it a bulletproof choice for problem soils.
- 🍅 Fruit Characteristics: Red, cylindrical (plum-shaped) fruits weighing roughly 2.5–3.2 oz (70–90 g). They have thick walls, travel very well without bruising, and are incredibly meaty with very little juice.
- ⏳ Maturity: Mid-season.
- 👅 Flavor & Uses: Perfectly suited for processing into thick sauces, paste, or whole-fruit canning/pickling. Surprisingly, growers note it is also quite good fresh in salads!
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Grower Reviews & Photos
Tomato GASPACHO.
A mid-season variety for processing and whole-fruit canning. Determinate, heavy yielder, with highly transportable cylindrical fruits weighing 2.5–3.2 oz (70–90 g). Resistant to verticillium and fusarium wilt.
(Just in case someone doesn’t know, like I didn’t: Gazpacho is a Spanish dish from the Mediterranean diet, a light cold soup made from pureed fresh vegetables, mostly tomatoes. © Wikipedia)
Great for processing into tomato paste/sauce, very little juice and lots of “meat”.
An excellent variety. One of my absolute favorites for pickling/marinating. The yield is very high. And honestly, it’s pretty good sliced fresh in a salad, too. I plant a row of 15 bushes every single year.
👨🌾 Editor’s Note on “Marinating & Pickling”:
Mikhail mentions that this is his favorite tomato for “marinating”. While American gardeners primarily use thick, meaty plum tomatoes (like Romas or Gaspacho) to boil down into sauces and pastes, Eastern European growers highly value them for whole-fruit canning. In Russia and Ukraine, small, thick-walled tomatoes are packed whole into large glass jars with garlic, dill, peppercorns, and a hot vinegar brine (pickling). A tomato like Gaspacho is perfect for this because its thick walls won’t burst or turn to mush when boiling brine is poured over them!
Mikhail mentions that this is his favorite tomato for “marinating”. While American gardeners primarily use thick, meaty plum tomatoes (like Romas or Gaspacho) to boil down into sauces and pastes, Eastern European growers highly value them for whole-fruit canning. In Russia and Ukraine, small, thick-walled tomatoes are packed whole into large glass jars with garlic, dill, peppercorns, and a hot vinegar brine (pickling). A tomato like Gaspacho is perfect for this because its thick walls won’t burst or turn to mush when boiling brine is poured over them!
