6 Sep 2011
I’ve been waiting all summer for good tomatoes, and they are finally here! We went a little crazy at the farmer’s market this week, and as a result we have mostly been eating tomatoes since then, but I am not complaining!
I knew the first thing I wanted to make with them was this incredible gazpacho that my best friend and matron of honor made for our bridesmaids’ luncheon back in June. It was steaming hot in Memphis, and my dear friend, being the classy and intelligent lady that she is, designed a menu of all cold dishes. We could not have been happier to see this soup on the table, and, oh my goodness, it is insanely delicious. Insanely.
It’s also really simple to make, not requiring you to turn on the stove or the oven, which would introduce more heat into your house and make you melt like a popsicle. All it requires is some chopping and chilling, and voila!
As with most soups, this one just gets better and better as the days go by, since all the flavors have more time to blend. I am going to be really sorry when it is gone!
Eric and I were lucky enough to score an awesome deal on some patio furniture this weekend, and this was the first meal we had outside. Even though I thought we’d left the rain behind in the Bay area, the sky turned green and then orange and purple, a cool breeze picked up, and soon we were in the midst of a real summer rainstorm. It was incredibly beautiful, and delightful to watch from under the roof of our balcony. A perfect summer dinner!
Heirloom Tomato Gazpacho
Adapted ever so slightly from my best friend’s recipe
6 ripe heirloom tomatoes, chopped
1 green bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 onion, finely chopped
2 large cucumbers, peeled and finely chopped
Juice of 1 lemon
1 Tbsp balsamic vinegar
2 tsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 c fresh dill, chopped
-Mix all of the chopped vegetables together in a large bowl. Make sure the juice from the tomatoes makes it into the bowl.
-Whisk together the lemon juice, balsamic vinegar, olive oil, salt and pepper, and stir into the vegetable bowl.
-Pureé about half of the mixture in a food processor or blender. Pour it back into the bowl, stir in the chopped dill, cover, and refrigerate for at least one hour.
-When serving, top with a sprig of fresh dill, and enjoy!