When it’s hot, I love fresh meals like Gazpacho.
An even added bonus with this cool soup is that.
What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.
After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.
It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.
Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.
Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.
Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.
And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.
What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!
Summer isn’t summer without a bowl of gazpacho cooling down the heat from at least one of its hazy days. As the air quickly grows colder with each approaching night, I knew I must fit this seasonal treat in before my tomato vines told me otherwise. It’s hard to believe it’s already September.
Each year, summer passes quicker than the last. The days of pure play and boredom seem long gone. There is no time for boredom anymore, nor is there time for leaf-rolled dirt tacos or storm rain soup. There’s barely time for gazpacho.
Without a project to work on, I feel lost. Which I guess is why there are very few moments these days where I don’t know what to do with myself. Unfortunately, as projects kept me busy and time whizzed by, so did June, July, and August. I can already feel my grip beginning to slip on my favorite season.
Luckily, there’s still a counter full of tomatoes waiting at my mom’s house and a few hot, sunny days left on the horizon. Those are the days—after a long afternoon with little to eat—where the first spoonful of gazpacho tastes as if it’s the best creation on Earth. Like the first crunch of a cucumber or a sip from a just cracked beer, there’s nothing more refreshing than gazpacho in the summer. I could eat this stuff all year around, but now is when it’s best.
I’ll be dedicating my next project to whipping this up on every free night I get before the cool weather sets in.
Click here for recipe…