August means it’s –YES — gazpacho time! I think of gazpacho as soup and salad, both at the same time. Chief Cook-and-Bottle-Washer brought home a tray of golden, acid-free tomatoes last Friday, and (I admit it) I had my coveting eye on them from the minute they entered the house. We ate a few on Friday night, and more on Saturday. Couldn’t resist, so I swooped in on Sunday morning to pulverize the rest! Chief C&BW said it was okay, he would go buy more. Thank you, Chief.

Then I made up this recipe in my Vitamix to share at a barbecue celebration. No exaggeration, it’s the best gazpacho I’ve ever made. Somebody was asking for a gazpacho recipe the other day. If you’re reading this, use this one!!, with whatever tomatoes you have. I love how simple it is. And I love that the sweetness is enhanced not with sugar but with red pepper and balsamic vinegar. Everything comes in pairs in this recipe: tomato and pepper, garlic and onion, oil and vinegar, salt and pepper. Alice Waters (The Art of Simple Food) would be so proud .

Ingredients:

9 medium yellow tomatoes, quartered + 2 additional, chopped fine
1/2 red pepper, cored and seeded
2 medium cloves garlic, peeled
1 medium white onion, peeled and quartered
2 tablespoons olive oil (extra-virgin)
2 teaspoons balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper

Directions:

Set aside the two chopped tomatoes.

Add the vegetables (except the chopped tomatoes) to the blender and spin on high for 30-45 seconds until smooth. Pour in the oil and vinegar, and salt and pepper, and blend again for 10 seconds more.

Remove to a pitcher, and stir in the chopped tomato. Chill in the refrigerator for a few hours to blend the flavors. Serves 8-10 in stemmed wine glasses. Fancy barbecue.

Thank you, sun; thank you, rain; thank you, farmers; and thank you, Vitamix.