Summer Harvest

Summer gardens are bursting with a glorious symphony of ripe, colorful vegetables and herbs. I have two summer harvest favorites that are a harmonious pair - luscious tomatoes and cool cucumbers. This classic duo, combined with a medley of other fresh vegetables and herbs, create a cool refreshing soup to enjoy on a hot summer day. Gazpacho is a chilled, light soup consisting of fresh raw vegetables that originated in Spain, with ancient roots.

Traditionally, gazpacho is made by pounding the vegetables using a mortar and pestle, but contemporary cooks favor using a blender or food processor for ease in preparation. Another preparation method is to dice the ingredients, reserving the liquid from the vegetables, to create a chunky version of the soup. Gazpacho is typically complemented with different garnishes. These may include the same vegetables the soup contains, as well as croutons. I like to serve gazpacho with sliced baguettes, drizzled lightly with extra-virgin olive oil. Click here for my favorite gazpacho recipe.

A world without tomatoes is like a string quartet without violins. -Laurie Colwin, Author