Gourmet Gazpacho

Usually Gazpacho is served well-chilled, as a cooling summer soup. Well, it's SUPPOSED to be summer, according to the calendar. I should have invited the weatherman to lunch today, this is what we had:

That Spring Chinook fillet that Chris shared with us was baked at a gentle 350 degrees, with a squeeze of fresh lemon juice, sprinkled with dill, lightly seasoned with a bit of garlic powder, sea salt and fresh ground pepper. We managed to not eat the WHOLE THING for dinner , so we could enjoy it later, cold. There is no such thing as Spring Chinook left-overs, unless you duct-tape your mouth!

So for lunch today, I made Gazpacho, to complement the cold salmon. (There are a jillion recipes for Gazpacho, this one is super simple. You can jazz it up with cayenne, salt, etc., but it really doesn't need it. Try it first, before you start doctoring.)

Another thing that really "goes" with salmon, is cucumbers...thinly sliced, please.

This was my bowl, with avocado - which Mom doesn't care for. We're all about catering to taste buds, here.

Here's the recipe, so you can practice up, in case summer really does arrive:

Gazpacho (serves 2-4; adjust accordingly - I used about 1/3, for us)

In a blender (love my Vita-Mix!), blend smooth:

5 large ripe tomatoes, cut into smallish chunks (I used 2 nice size Roma)

1/4 c. olive oil

2 garlic cloves

1-2 T. honey or agave

1/4 c. fresh squeezed lemon juice

about 1 c. fresh basil leaves ( about 1 bunch, from the supermarket)

about 1/4 c. water, or more if you want a thinner soup

Blend smooth. Pour into serving bowls. Add:

chopped avocado, diced red and yellow bell pepper, diced celery, minced onion or chives, diced cucumber

It's very tasty and refreshing, at room temperature. Chilled, it's divine. If the sun's shining.

May the Force be with us - summer's gotta happen SOMETIME...