In summer I love to make gazpacho. I named this version of the Spanish tomato-based cold soup Farm to Table Gazpacho. It is loaded with seasonal vegetables so to me represents the possibility of eating locally grown produce. This soup requires a bit of chopping (okay, it’s A LOT of chopping) but you don’t need the oven or the stove. I made it on a sweltering hot summer day when the temperature in my kitchen was the same as the temperature outside so I was grateful for no extra heat.
My friend lives on a farm just outside the city and this year she hosted a farm-to-table dinner. I chose Gazpacho as my dish to make for our Gourmet Dinner Club night. It was a spectacular summer evening, the table was set on the grass surrounded by beautiful gardens and we were encouraged to go barefoot. With views of fields dotted with hay bales, the rolling foothills of the Rocky Mountains and the majestic peaks in the distance this was a real farm-to-table event.
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The reality is that most of us don’t live on a farm so we conveniently buy our food at a grocery store. This is the time of year to pause and think about that. Buy local produce at a Farmers Market if you can and host your own dinner. It doesn’t need to be fancy or complicated but rather done in the spirit of farm to table. Plan a simple gathering outdoors with friends and celebrate the bounty of summer produce.
I love the challenge of creating a gourmet presentation. This year I served my Farm to Table Gazpacho in Mason jars and laid the garnish on top. Using ingredients in the soup and fresh herbs from my garden was easy. I simply made a cucumber ribbon using a vegetable peeler. After threading each ribbon onto a wooden skewer I added a small thyme blossom and cherry tomato.
Did you attend or host a farm-to-table dinner this summer? Let me know in the comments below if you did and what you served.
|1½ lbs tomatoes, peeled, seeded and chopped|
|1 cup finely chopped cucumber|
|½ cup finely chopped red onion|
|½ cup finely chopped red pepper|
|1 jalapeno, seeded and minced|
|1 garlic clove, minced|
|¼ cup extra virgin olive oil|
|juice of 1 lime|
|2 tsp balsamic vinegar|
|2 tsp GF Worcestershire sauce|
|½ tsp toasted, ground cumin|
|1 tsp salt|
|¼ tsp pepper|
|bottled tomato juice for a total of 1 cup of juice from the tomatoes|
|GARNISH –basil leaf, cucumber ribbon, cherry tomatoes, fresh thyme|
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