By Chris Diebel
Recently, I invited my neighbors over to enjoy one of summer’s most beloved seasonal dishes: BLTs. Prepping for such a casual meal should have been easy. After all, it’s mid-August and locally grown heirloom tomatoes can be found anywhere, right? Wrong. I visited three stores looking for those picture-perfect slicers in vibrant colors, only to come up short.
Turns out, there’s a reason for that. Tomatoes prefer sunny, dry conditions, but our August has been unusually wet. This can cause the fruit to split due to rapid water intake, root rot from oxygen-deprived soil and rapid fungal blights triggered by constant moisture on leaves.
Farmers who planted in open fields are having a tough time. “It’s been a horrible season for tomatoes,” Jordan Classen from Grade A Gardens told me. “Iowa is just soaking right now.” He’ll be watching his vines over the next week to see if they dry out. If they don’t, he may pull them early to make room for fall efforts.
But the 2026 season isn’t a total loss. Farmers using tunnels to shield vines from the elements have had better success. Still, don’t be surprised if some tomatoes come from neighboring states, as grocery buyers are expanding their sourcing areas to meet demand.
So, what does one do with those less-than-perfect tomatoes that may have cracked due to excess water? The solution: gazpacho. After all, a blender can cover lots of visual imperfections. Use a mix of slicer and “paste” tomatoes (Roma, plum, San Marzano) to create a depth of flavor. Also, try to stick to a similar color family to avoid a muddy final product.
We all know and love the quintessential red gazpacho made by blending ripe tomatoes, cucumber, bell pepper, garlic, onion, olive oil and sherry vinegar. However, you can whip up a vibrant yellow soup with tomato varietals such as Yellow Brandywine, Kellogg’s Breakfast or Dr. Wyche’s Yellow. Simply reach for a yellow bell pepper instead of red or green. Also, peel the cucumber to avoid adding any green pigment.
A green gazpacho can be achieved with varieties such as Green Zebra, Cherokee Green or Aunt Ruby’s German Green. In this version, fresh herbs such as parsley, basil and mint add a vibrant kick, while avocado adds a luscious creaminess.
Contributor Chris Diebel is a public affairs consultant and founding partner of Bubba – Southern Comforts.
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