Oh my, they are beautiful, and I’m sure you can come up with something tasty. Very impressively large tomatoes, and good looking peppers. Still awaiting our garden produce, but we’ve got blueberries and raspberries at least. 🫐
I can’t believe how perfect that is! I have both yogurt I need to use, and a suitable cheese. I may skip the cheese.
I love cucumbers, but this recipe looks really good, and intriguing. Have saved to Paprika 3. Thanks for posting.
This year’s take on Tichi’s gazpacho:
It seemed a little thick, heavy, and not tomatoey enough, although by the next day it worked.
Probably my fault for using Greek yogurt, maybe my tomatoes weren’t ripe enough, and I added an avocado ( 
.)
I might be trying @ChristinaM 's Tichi’s recipe next, Maybe minus the bread.
Last year I made a yellow-tomato-and-peach gazpacho that I really enjoyed. It was a gorgeous sunny color… gotta find that recipe again.
When you do, please share!
gorgeous. do you recall the varieties?
That’s similar to the salmorejo I make.
I made gazpacho for the first time just a couple of days ago. I used Thomas Keller’s recipe for Sungold Tomato gazpacho from his “Ad Hoc at Home” cookbook. Using cherry tomatoes allowed me to avoid the step of having to core your tomatoes, which for a preternaturally lazy person like myself felt like a win. Second, although I followed the recipe closely, again the lazy thing compelled me to skip the sieving step. After throwing all the ingredients in the blender, and adding the requisite amount of olive oil, I was extremely pleased with the result. Lastly, I’ll add that using Persian cucumbers makes a large difference in the overall flavor of the soup (assuming your pro-cuke).
The bread is only in the croutons, FWIW
Perfect!
This is VERY timely - I not only have this book, but I also am about to be in possession of 8687676576576876 exquisite black cherry tomatoes. The color… won’t be pretty, but I’m willing to bet it’ll be delicious.
Wow! What else might you do with them?
Mostly the two of us eat them raw, a handful at a time.
Evoo confit! So good…
Oooo! That sounds good!
