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End of Summer chilled gazpacho

Story and recipe by Sheana Davis, The Epicurean Connection

The end of summer seems to be arriving quickly, as I spotted the first of the acorn squash, pumpkins, and delicata squash at the market this week.

I am going to try to stay focused on the end-of-summer flavors from tomatoes, cucumbers, corn, peppers; and basil by sharing one of my favorite gazpacho recipes. Simple and delicious. We can locate fresh tomatoes, cucumbers, corn, peppers. and basil at a local farmers’ market or grocery store. Add in fresh garlic, olive oil, salt, and pepper, and you have the makings of a taste of the end of summer. By using a food processor, this recipe is really quick to make, and if you can prepare it ahead of time and serve the gazpacho chilled, it tastes even better.

We are lucky here in Kenwood, Glen Ellen, Oakmont, and Sonoma, as we have so many local farms and roadside stands: Oakhill Farm, Flatbed Farm, Oakmont Farmers’ Market, Sonoma’s Tuesday Night Farmers’ Market, and our local grocery stores. Your neighbors may also have an abundance of produce that you may be able to trade or purchase. I love purchasing produce from kids who have a stand in front of their home. The kids are working, you know the produce is fresh, and it makes for a great story about where you purchased your produce.

Serve the end-of-summer gazpacho with fresh baguettes and a dollop of sour cream or fresh soft cheese. If you would like to omit the cucumber, you have a perfect base for a tomato sauce to simmer in your kitchen and enjoy as a warm tomato sauce, which you can serve over pasta and make a fresh pizza.

Enjoy the end of summer!