I love having an abundance of gazpacho during the summertime. It is so refreshing and satisfying, it’s a perfect addition to any summer meal. I marinate a mix of tomatoes and flavorful things the night before and then blend that in with an easy to make soup base just before serving. Gazpacho can be made a day or two in advance and stored in the refrigerator, in fact, I just finished the last drops of a gazpacho I had made 5 days earlier and it was still quite spunky and delicious.
On Friday nights in the summer, there is usually a regatta in West Sound, Orcas Island, I traditionally have a group over to watch the race and enjoy dinner on the deck. You never know when the sailors are going to finish, so I try to plan a meal that is tasty at any temperature. Gazpacho is perfect component for such a meal.
To read our recipe click here. We served it garnished with plenty of avocado, green onions and fennel. Enamelware mugs and a ladle encourage guests to help themselves.
Mr. SM found these seasoned goat cheese disks at Costco. They would be great fried and placed on a salad, and they were pretty delicious in the soup too.
I put out all of the serveware so guests could help themselves when they are ready.
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| Melamine plates from Anthropologie |
In addition to the gazpacho, I served this fabulous Tart Nyonsaise, a recipe I found on the blog Window Darlings, click on the name for the recipe.
Grilled chicken is a summer classic.
For dessert I boiled a can of Condensed Milk to make Dulce du Leche {yes, I just boiled the whole can}, to learn more click on easiest dessert ever. Guests did not hesitate to dip strawberries and chocolate bars into the carmelly goodness.
Go team rosé!
