Two Quick Summer Recipes

Due to a host of circumstances, my posting has slipped a bit in the last two weeks. These past few days have been about getting things back in order around here, and yesterday afternoon I took a walk out to the big garden for the first time in weeks to see what was happening. I found myself in the midst of glorious summer. On top of the fragrant cantaloupe, fresh corn, skinny Japanese eggplant and tangy zebra and green grape tomatoes I found there, we also discovered a little nectarine tree in our backyard, laden with fruit. Here is what we made from the bounty:

Frozen Nectarine Margaritas
16 oz sliced fresh nectarines
2-3 shots tequila
Juice of 1/2 large lime or 1 small lime
1-2 tablespoons agave syrup, as needed, depending on sweetness of fruit
1 cup ice cubes
1/2- 1 cup water, if necessary to thin to drinking consistency

Blend until smooth, adding water to thin if necessary. To freeze nectarines, slice and arrange in a single layer on a parchment or plastic covered sheet pan. Freeze until solid. Store in zipper bags. Great in smoothies too. I keep these in the freezer throughout summer, adding new fruit as the supply is depleted. These are also good defrosted just a little bit for dessert, with ladyfingers and cream or by themselves. Frozen peaches and nectarines also work for pie and cobbler.


Gazpacho- basic recipe
4.5 lbs tomatoes
1 cup vodka (I'm assuming this is optional)
2 T lemon juice
1/2 T horseradish
1 T worcestershire
kosher salt to taste
1/2 to 1T tabasco (Can be added later to each serving)
1 gypsy pepper, diced
1 avocado, diced
fresh cilantro, basil, or parsley, chopped

Divide tomatoes in half. Roughly chop 1/2 and place in blender with ingredients up to kosher salt. Puree and strain. Dice the remaining tomatoes and gypsy pepper very small, and add to strained puree. Chill.

To serve, ladle into small bowls, making sure to get both soup and diced tomatoes, and add tabasco to taste. Top with avocado and fresh herbs. Creme fraiche would also be nice on top if you have it. I like this soup best topped with chilled crabmeat or shrimp. This time, I used the full tablespoon of tabasco in the whole batch of soup to be chilled. It was not too spicy for me, but I would have left it out if I had guests, because I think children would eat the soup without it. Too hot otherwise. Also substituted wasabe for horseradish. Either works.