A creamy take on a summer classic.
It is easy to take the tomato for granted in late summer. A stroll around Copley’s Farmer’s Market, or any farmer’s market, shows an abundance of these beautiful round shapes, their skins taut and from juices who’ve had the luxury ripening in the fresh air of an open field instead of a hothouse. But these jewels are fleeting. Eat them while you can.
I was at the farmer’s market on a recent Friday, a few blocks from the Monitor. I had met my mom and my brother there for lunch. Mom had taken a bus up from the Cape with a group that was listening to a performance of Trinity Chapel‘s organ (not to miss, if you are ever in Boston). My brother’s office overlooks Copley Square from his shiny office tower in the John Hancock building. It was easy for him to swoop down and join us for a sandwich among the smells of ripe vegetables and the sounds of a guitar and saxophone jazz duet.
Mom spotted a gazpacho recipe pinned to a basket of tomatoes in one of the stalls. I didn’t waste any time in loading up my own bag with the ingredients (parsley, peppers, heirloom tomatoes, yellow onion). I had been wanting to try making a batch of gazpacho since I spotted the Rowdy Chowgirl’s recipe, a new pal from the International Food Blogger’s Conference.