It’s tomato time, my friends. That’s right: tomatoes are ripe for the picking. Even in Vancouver, where many locals have complained of the dreary summer (not me: I’m a 72º F girl at heart, plus I haven’t had to water the vegetables that much and it was warm enough for the melon plants to set).
This past week, we’ve had clusters of Gold Nugget yellow tomatoes appear on the vines, and they’ve made their way into our version of a gloriously intoxicating tomato soup, which is to say, a gazpacho that spells out in blinding color to your taste buds what tomatoes are really supposed to taste like.
I either serve this in shot glasses as a slam-bam-pow hit of intense flavour, or in a bowl with homemade croutons*, a side of freshly blanched green beans, plus cheddar cheese and rustic bread.
You can make this soup with red tomatoes; just swap a red pepper for the yellow one. What matters most is that the tomatoes are ripe.
2 pounds yellow tomatoes (we use cherry, but any type will do)
1 yellow pepper, roughly chopped
1 piece of day-old (or older) bread, any will do
2 cloves garlic, peeled
2 tablespoons sherry vinegar
1-½ teaspoons sea salt, or to taste
2 pinches sugar
½ cup olive oil, more or less
Parsley, chopped, for garnish
Place half the tomatoes, plus the pepper, bread, garlic, vinegar, salt and sugar in a food processor. Blend till there are no large chunks. Add the remaining tomatoes and process well. With the motor running, add the oil till the gazpacho is at the consistency you like (I like mine a titch on the thick side).
Next, chill the soup——for at least a few hours or overnight. Before serving, adjust the salt and vinegar (if necessary), then sprinkle with parsley and serve with love.
*Croutons are easy to make: Take any bread, cut into ¼-inch pieces (or whatever size you like); toss with salt, pepper and olive oil. Place on baking sheet and dry out in 325º oven till crunchy. Store in airtight container for up to a week.