I’ve had these photos in store, but it’s been a while since I’ve been able to sit down and put together a decent set of words.
There’s probably just a handful of days left in DC for grabbing summer tomatoes — run! do so quickly! — so I figured I needed to post this recipe ASAP.
It’s been an exhausting couple of weeks, filled with freelancing and negotiating photo rights, but I’m looking forward to a relaxing weekend filled with yoga, sleep, and reading. I’m putting a do-not-disturb sign on my life. Have a great fall weekend! Xo.
Last chance gazpacho, as inspired and dictated by Rebecca Matulka
5 large tomatoes (if you can still grab some heirlooms, do that.)
1 whole english cucumber, peeled & roughly chopped
4-6 green onions
2 bell peppers, seeded and roughly chopped
5 cloves of garlic, fresh
Sherry vinegar — to taste, but I used about 3 tablespoons
1/3 cup olive oil
1 teaspoon cumin
1 teaspoon paprika
salt and pepper to taste
Scallions, bell peppers, and avocado, roughly chopped
Reserve some of your scallions & bell peppers for a chunky topping.
Put the tomatoes, cucumber, green onions, bell peppers, and garlic in a food processor or blender. Once pureed, add the olive oil, and the sherry vinegar to taste. Then, blend in the cumin, paprika, salt and pepper to taste.
Slice your avocado, and toss with the scallions & bell pepper pieces, and throw a generous dollop onto each serving.