Every year there comes a point when the tomatoes suddenly taste like tomatoes again.
Those gorgeous fresh herbs are impossible to keep up with.
And, before we know it, we are back to buying pale winter tomatoes and wondering how summer went by so quickly.
This edition of the Recipe Vault captures those few glorious weeks when tomatoes, basil and late-summer produce are at their very best.
The feature recipe is a gorgeous Spanish-inspired gazpacho. Alongside it are twelve more recipes built around the herbs, tomatoes and fresh flavours that make late summer such a special time to cook.
Inside this edition from the Recipe Vault:
A new recipe for Spanish-inspired gazpacho
How to get the deepest tomato flavour
My favourite toppings
Crispy quinoa garnish
AND, Twelve more late-summer recipes from the archive
Use the ripest tomatoes you can find. In late summer, I love a mix of heirloom and Roma tomatoes. The heirlooms bring sweetness and complexity, while the Romas add body and produce a beautifully silky soup.
One other tip that makes a notable difference: don’t refrigerate your tomatoes before making gazpacho. Tomatoes lose aroma and flavour in the fridge. Let them ripen on the counter, make the soup at room temperature, then chill the finished gazpacho. Trust me on this. I have done several iterations of gazpacho and this is the most flavourful method.
If you have 15 minutes, you have more than enough time to make this cold summery soup. Make it thick and chunky or blend it until it is smooth and silky - this soup is totally customizable. Once made give it some time to chill, and it is ready to be served.
Easy and delicious what is not to love.
Serve in a martini glass as a whimsical appetizer or, in a wooden bowl for that rustic earthy feel.
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I have tested this recipe over several batches and wanted to share everything I learned with Recipe Vault members.
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