last of the season gazpacho and pinxtos

Am I too late? Did I make it? Are the last of the heirlooms clinging on in markets where you are - I’ve taken pride in ferreting them out from the tomato stand in recent weeks - or are you fully on to Romas and slicing tomatoes, the yellow and purple and green varieties sadly tucked away for the season?

You can, of course, make this with any tomatoes you have on hand, but the more flavorful, the better! It’s about the sweetness of the fruit, mixed with the tang of the vinegar - once chilled it becomes the most refreshing, delightful experience.

It’s perfect for hot summer days, but it’s also perfect for cozy fall weekends. One thing I have come to terms with is that I far prefer fall to summer, sorry all, but it’s just the best. I’m a cold weather girl more than I am a warm weather girl, and I live for the first day I can see my breath on my morning run.

All that to say - gazpacho is an equal season food, in my books.

I served mine alongside some pinxtos, which is a term in northern Spain used for small snacks threaded on a toothpick or skewer, giving you a pow! of flavor in one neat bite. And while mine are my own variety and likely not traditional, we did enjoy them enough that it’s made me daydream of a trip to Spain, with no plans aside from walking, shopping, drinking and eating.

You can make them however you want, on my end, we cooked shrimp as if for shrimp cocktail, tossed in garlic olive oil, salt and pepper, and then added to skewers with charred Jimmy Nardello peppers, slices of manchego and pickled banana peppers. Divine!

ANY SEASON GAZPACHO

2 lb heirloom tomato
1/2 bell pepper (I used jimmy nardellos!)
1 cucumber
1 shallot
1/2 red onion
2-3 clove garlic
fresh basil leaves
1 tablespoon dried oregano
2 -3 tablespoon red wine vinegar
2 tablespoon lemon juice
1/2 cup olive oil
salt and pepper

Chop tomato, bell pepper, cucumber, shallot and onion into chunks. Peel and slice the garlic.

In a large food processor, puree chopped veggies except the tomato, garlic, basil and oregano for 1-2 minutes until combined.

Add tomatoes, vinegar and lemon juice. Puree until totally combined.

Slowly stream in olive oil as food processor runs, continue until combine.

Add salt and pepper to taste.

Refrigerate until chilled, for at least 1-2 hours.