Blogwatch: Gazpacho


Since it's the middle of June, it is still a wee bit early for tomatoes. All you are likely to find at your local farmers' market are ones grown in greenhouses. Though tastier than those red styrofoam balls you find in the winter at grocery stores, they are nothing like all those big juicy hybrids and gorgeous heirlooms we will be seeing in July.

Ree of Pioneer Women has a great recipe for gazpacho if you just must start eating tomatoes now. She adds a little organic tomato juice to pump up the flavor and goes untraditional with her toppings, adding shrimp, avocado, sour cream, and cilantro. Plus, if it's your first time making gazpacho, Ree gives great play-by-play illustrated instructions.