|Gazpacho, Summer in a Bowl|
Here in California we are now getting into our prime tomato season. All varieties are starting to flood the markets and will continue until the end of October when the first rain of Winter arrives. One of the best ways to enjoy the pure, raw flavors of these tomatoes is with the classic Spanish soup, Gazpacho. It's perfect on a warm Summer night and can be served chilled or at room temperature. Give it a try when you come across really good tomatoes.
2-3 Good quality or heirloom tomatoes
1/4 Red Onion, fine diced
1/2 c Spanish sherry wine or other red wine vinegar
1/2 c Extra virgin olive oil
1/4 bunch Cilantro, chopped
1/2 Avocado, diced (optional)
1. Put cored rough chopped tomatoes in a blender with a splash of vinegar, olive oil, salt and cilantro.
2. Pulse to make the soup as chunky or smooth as you would like.
3. Remove and add the red onions, check for seasoning.
4. In each serving add a spoonful of diced avocado, fresh pepper and a drizzle of good olive oil.
Yield= 2-4 servings
Notes: try adding poached seafood or maybe diced cucumbers.