Farmer's Market Day

This time of year, the farmer’s market is obscenely abundant. Thor has changed the way I view them. I now feel like a kid in a candy shop. Anything that was previously a mystery can now be simplified by throwing it into Thor to make soup or a smoothie. Peaches are in season, but you live alone? Can’t buy too many or they’ll go all squishy and mock you from where they sit uneaten in the fridge. Not a problem. I bought 10, sliced and froze them for future smoothies and ice cream. They will be all the more enticing and valuable once the season has passed. (Tip: when freezing fruit, spread the sliced fruit onto a cookie sheet and freeze before bagging. This will help keep it from turning into an impenetrable block.)

A couple of people were demonstrating a recipe for gazpacho with many ingredients available fresh and local this time of year: cucumbers, tomatoes, red pepper. The beauty of this recipe is that you just huck all the ingredients into the container and whiz until smooth. The poor schleps at the market were making the soup with a standard blender, which is no fun and takes several more steps than when done in a Vita-mix. I’m always on the prowl for good blender-friendly recipes so I grabbed this one and tried it immediately when I got home. It is hands down the best gazpacho I’ve ever had. Thanks to Blanca, whoever you are.

Blanca’s Spanish-Style Gazpacho (adapted)

2 slices bread (I used whole grain, but anything you have is fine)

1 large cucumber, peeled

1 large red pepper, stemmed and seeded

3 medium red tomatoes, seeded

2 garlic cloves

1/3 cup olive oil

1/3 cup brown rice vinegar (can substitute white wine vinegar or sherry vinegar)

2 cups water

2 teaspoons sea salt

Place all ingredients into the container in the order given. 1 to 10 on variable, then high. Run for about 2 minutes, until completely liquefied and light pink. Chill for 2 hours and serve cold with a dollop of sour cream and fried shallots (garnish optional).