It snowed here last week, which a potent reminder that summer is definitely coming to an end. Normally, I welcome fall; I love the cooler temps and chance to pull out the sweaters and jeans. But this year? As we’ve all been saying since March, nothing is “normal” these days. While I’m glad the cold, snowy weather helped with the wildfires burning here in Colorado (and I am praying for a similar weather change out in California and Oregon), I am mildly dreading the colder, shorter days and what they will mean for our lives during Covid. In the meantime, though, I am trying to enjoy the last few days of summer and early fall. (Enjoy is probably not the right word — how about appreciate?)

We covered our tomato plants when it snowed, and so we are still pulling red zebra striped and pineapple heirlooms out of our garden. They make an amazing Summer Tomato Sauce (with the basil from the plant that is barely hanging on) and my daughter’s favorite school lunch: caprese salad (yes, I made a school lunch today for the first time since March). They also happen to star in one of my new obsessions: gazpacho. But not just any gazpacho. Unlike most gazpacho I’ve tried, this one is rich and velvety and not anything like cold tomato sauce.

Before I continue, I have to share one of my deepest, darkest secrets: I don’t actually like (raw) tomatoes. I know! They are like my favorite food when they’re cooked (note my website header photo), but raw…I just can’t. So even though this gazpacho recipe is kind of internet famous (the color is Insta beautiful, isn’t it?), and everyone was raving about it last summer, I had to change it to make it work for me. And I have to say, my version is delicious. And, although it does require a teeny tiny bit of cooking, I think it’s easier to make than the original (I skip the straining step; tried it and didn’t notice much difference.). And of course, if you love tomatoes, BY ALL MEANS skip the roasting step and just toss everything into the blender raw.

I love having a pitcher of this in the fridge; it makes a great light lunch at my desk (or the backyard chair I’m sitting in today) or can be sipped as an appetizer before dinner. It’s also great with vodka in it (it’s a thing).

Anything-But-Normal Gazpacho
Ingredients
About 2 lbs ripe tomatoes, cored and cut into chunks (I use a mixture of store-bought red tomatoes and stripey ones from our garden; any combo will work)
1 Anaheim pepper, cored, seeded, and cut into chunks
1 cucumber, about 8 inches long, peeled and cut into chunks
1/2 small onion, peeled and cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste

Preheat oven to 350 degrees. Place the cut tomatoes on a rimmed baking sheet and roast for 20 mins. While tomatoes are roasting prepare the remaining vegetables. If the cucumber has large seeds in it, scrape some of them out with a spoon. When the tomatoes are softened and slightly turning brown, put them in a blender with the pepper, cucumber, onion, and garlic. Blend at high speed until very smooth, at least 2 mins., pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 tsp. salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, you can stir in a few tablespoons ice water. Serve in glasses or in a bowl with a drizzle of olive oil on top.