I’m loving the fact that Thursdays are usually my work-from-home days because it coincidently falls on the same day as the Brookline Farmers Market (and my favorite gym class at noon – sweet!). Now that I’m newly in love with this farmers market, I want to go as much as possible! I went on a mission today to pick up ingredients for gazpacho, a bunch of peaches (for some peach brown sugar ice cream that I’m making and will post when I’m done), and some Zest apples. Have you ever heard of Zest apples? Or maybe it’s Zestar. They’re incredible. A little tart, really crisp and crunchy. I once again inhaled an apple I bought there before I even left the market. So good!
Anyway, I went without a recipe since gazpacho can really be whatever you feel like blending up. I used:
2 cucumbers, seeded
4 big fatty tomatoes (5 pictured, but I left one out)
1 small white onion
1 orange bell pepper
about 2Tbsp olive oil
a squirt of lemon juice
a generous squeeze of Sriracha hot sauce
salt and pepper to taste
I blended all of the veggies in my rockstar Vitamix in about 4 different batches, which took under 2 minutes total. I made sure to blend on different power levels so some batches were more liquified, and others were still a little chunky, since I do like a little chew to my gazpacho. Then I added in the olive oil, lemon juice, Sriracha, salt and pepper, stirred, and chilled in the fridge for a few hours. Mmm. You could just tell I was working with some of the farm-freshest ingredients. Funk isn’t a fan of cold soups, which means more for me! I like anything that resembles salsa so I’m glad I made a big batch to last the next few days.
I had a huge bowl, alongside some fresh baked bread from Clear Flour Bakery. I topped my slice with a schmear of basil white bean “hummus” and some shredded soy cheese, and put it under the broiler for a few minutes. It was my idea of a perfect summer night dinner. Apparently this time last year I had the exact same idea! I was looking for my old gazpacho post, which I ate almost exactly a year and a week ago. This week in August seems to be prime time for me to make this amazingly fresh, veggie-packed, cold soup.