summer’s bounty

Is there anything better than waking up on a summer Saturday, grabbing a big cup of coffee and heading off to the local farmer’s market? That scenario is tops in my book. Second on the list- the cascading menu that tumbles out of my orange collapsible picnic tote.

What better way to mark the summer solstice than with a cool gazpacho highlighting all that the new season has to offer. My recipe takes a fresh twist on this classic chilled soup. What’s paramount is that you use fresh picked tomatoes; it ensures that irreplaceable vine-ripe taste.

With an abundance of farm fresh veggies my gazpacho’s secret ingredient is Clamato juice.  If you are unfamiliar with this 1960’s bloody mary substitute- it is a jazzy combination of tomato and clam juice. I then add a spoonful of ketchup for a hint of sweetness.

Start by chopping the tomatoes, yellow pepper, cucumber, and sweet onion into a uniform small dice. Place in a nonreactive bowl. Add the finely chopped garlic, jalapeño, and Italian parsley.

Stir in the freshly squeezed lemon juice, sherry vinegar, and Worchester sauce. Season with one teaspoon of Kosher salt and freshly ground pepper.

Let sit at room temperature for 15 minutes.

Whisk together the Clamato juice and the ketchup. Stir the juice into the vegetables. Taste for seasoning. Add Tabasco to taste if desired.

Refrigerate for at least four hours and preferably overnight.

Shrimp and ripe avocado garnish this soup.

Ladle the chilled soup into bowls and top each one with two shrimp and a spoonful of diced avocado.

So savor the longest day of the year with this farm-fresh gazpacho and its subtle seafood undertones!