Seeing this tray of gazpacho shots {the evening amuse bouche}, topped with some sort of avocado “foam” made me think of my tomatoes at home. It’s the best tomato showing I have had in years, and I’m feeling a little sad that I am not there to pluck them from the vines. Did you know that at this time of year there are steps you can take to help ensure your tomatoes ripen? By snipping off any remaining blossoms or smaller fruit, your tomato vines can focus their energy on the larger, more promising fruit, so they will hopefully ripen and you will be able to make some delicious gazpacho with them.
Several restaurants we’ve visited have offered Gazpacho shots for a starting taste, the shots below were topped with some sort of a creamy foam. It makes sense, it would be very easy to put these together and stick them into the refrigerator as a starter when guest arrive, don’t you think?
I’m not sure about these “foams” that seem to be gaining in popularity, they just aren’t that flavorful, and I don’t really like the mouthfeel. Are they supposed to translate into fewer calories, or just a fluffier presentation?? What about just a dollop of guacamole or a circle of goat cheese?
It will be almost another week before I’ll have a real kitchen, and even then I have no idea what sort of equipment will be there. I will move into my long term abode towards the end of September. So, I probably won’t have a chance to make gazpacho this year. Comme~ci, Comme ca {can anyone tell me how to find accent marks on Blogger??} I’m not complaining, believe me, I am completely enjoying this chance to indulge in Marche-sourced picnic dinners and the restaurants of the region.
But, if you have the fruit, facilities and fancy, and feel like whipping up a great cold soup, click on recipe for a great one, and on fetching for some of the best gazpacho presentations I saw in Spain last summer, and on cabin, to see a gazpacho dinner I had at our cabin on Orcas Island.
My daughter and I both love tomatoes and in this sunny climate, they are wonderfully ripe and sweet this time of year. We love the little cherry tomatoes and also this variety, which is much smaller and softer skinned than the Roma tomatoes we are find at home.
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| Tomatoes, Provencal Marche de Antibes |
As we move to different locations in this, the roaming stage of our visit, it’s always a pleasure to just pick up a basket of tomatoes from the marche and enjoy them “straight up”.
Such a beautiful post, Emily! Nothing like a fresh, ripe tomato.
Thank you for taking us along.
Happy Monday.
Teresa
xoxo
Emily, so sorry you had to leave your tomatoes behind! We had the most glorious gazpacho and plate of heirlooms at Harvest Vine on Saturday night – ate nearly a whole baguette trying to sop up every drip of juice. Hope you are enjoying those French tomatoes, wish I was there to eat a few with you! XOXO
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i love gazpacho and those shooters look amazing!
xoamy
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