The heat and a killer tomato harvest make for perfect gazpacho weather. This cold soup hits it just right — it’s cool and refreshing, but roasting the tomatoes brings a smoky flavor that reminds you of the promise of fall — please say fall is coming! —eat-drink-garden
about 5 cups
garden tomatoes, roasted, peeled and chopped
Persian cucumber (about five), peeled, plus more for garnish
large red bell pepper- roasted, skin and seeds removed
chile de arbol roasted and soaked, stem removed (this is optional for those that like it spicy)
Garnish: Cucumbers, finely diced & Best quality olive oil
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.