When the bins at the farmer’s market are filled with plump, glossy, beautifully irregular, meaty heirloom tomatoes, versatile, flavorful, spicy gazpacho immediately comes to mind.
Have you ever had gazpacho For breakfast or brunch? It’s quite satisfying when you heat it just enough to poach eggs in the flavorful brew and top it with feta and ribbons of basil.
Of course it makes a lovely, cool lunch, served with slices of pan toasted french bread, topped with a fried goat cheese medallion, or a great starter to any dinner.
1 teaspoon celery seed