Happy summer everybody! I don’t think the season change even dawned on me until I stowed away the last of my teaching materials and turned in my keys for the summer. First year of teaching in the bag. Shwew! I survived. While my homepage was looking particularly sad and static for weeks on end, I believe every type of energy imaginable (kinetic, creative, frenetic, potential, etc.) was seeping into and out of room B3. (Now, if only we could find a way to store the energy that runs amok in elementary schools, I think we could really be onto something…)
Anyhow, I haven’t forgotten about you, though it may appear that way. I’ve still been cooking up a storm; however, I was in the market for a new camera lens, hence the hiatus (I would consider it sheer torture to read a food blog post without any accompanying pictures, wouldn’t you?) But alas, the search is over and I am ready to capture some gorgeous, delicious art!
If I haven’t mentioned already, I have the luxury of a farmer’s market in my backyard every Wednesday evening, which is so wonderfully convenient. I love it. But what I love even more than the convenience factor is the picturesque produce that comes our way in the summer time. Juicy, amber-colored peaches. Tomatoes of every shade and size. The tastes of summer. While there isn’t much than can beat a farm-fresh piece of fruit in its purest form, I thought I would try a spin on a gazpacho that enhances the sweetness of the produce while still maintaining a beautiful balance. With that said, I leave you with a healthy, yet delicious recipe that will refresh you as well as energize you! Buen provecho!
- 2 cups day old bread, cubed (such as baguette) (omit if making gluten-free)
- 1 pound heirloom tomatoes, roughly chopped (any combination of fresh, vine-ripened tomatoes)
- 1 bell pepper, roughly chopped
- 1 jalapeno, seeded and roughly chopped
- ¼ red onion, roughly chopped
- 2 cloves garlic, chopped
- 5-6 large basil leaves
- 2 sweet plums, seeded and roughly chopped
- 2 Tablespoons good extra virgin olive oil
- 2 teaspoons sweet vinegar (such as plum or sherry vinegar)
- 1 teaspoon sea salt flakes
- ¼ teaspoon freshly cracked pepper
- any combination of leftover ingredients for garnish
- ( If using bread) Soak bread cubes in water for about 3-4 minutes, then "wring" it out of excess moisture.
- Place all ingredients into a food processor and pulse until you've reached the desired consistency. I like it where I can still see the different colors of individual ingredients, kind of like a salsa, but it's a personal preference. Salt and pepper to taste.
- Chill for a few hours (preferably overnight). Garnish as desired and serve cold.
- (Optional) Sometimes I top a thin slice of bread with whatever cheese I have handy (lately I've been loving Goat Milk Gouda) and broil for a few minutes for an instant crouton fix! Enjoy!