When the displays at the farmer’s market are filled with huge, irregular, meaty heirloom tomatoes, cool and spicy gazpacho immediately comes to mind.
Gazpacho can make a lovely, cool lunch, with slices of pan toasted french bread, topped with a fried goat cheese medallion.
Or for breakfast
Or it can be an tasty addition to a dinner buffet. We recently served it with a fresh corn souffle and pan seared sea scallops.
We loved the gazpacho presentation at dinner at Le Tilleul, in the charming hilltown of St. Paul de Vence recently. Along side the glass of gazpacho, they offered a small crudite in a herb dip.