It's the end of summer, but the corn, melon, tomatoes and, depending on the weather, Tri-Star strawberries, have another month or so to go. Inspired by some great tomatoes,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguszic_vW_SU00TUkPZWEpcs_bRxIQzG_4lVd62f9J-klyXVSkMFCWsiLUtA2wYkJ_cKyGftSNAy_yxKKgUs7g7fh3mSHcx6bjknS2zv5TdvXmyJk-Q5f0Gj92qXgQHEBko2_ags9cn9A/s400/8.25.16+Watermelon+gazpacho+with+feta+crema.jpg) |
Watermelon and tomato gazpacho with feta crema |
I made this watermelon and tomato gazpacho the other day, using the
recipe recently published by
Bon Appétit. It was excellent. You can use
Bon Appétit's recipe, as I did, or substitute any watermelon gazpacho recipe (or even a traditional gazpacho) that you like and add the feta crema, which is what makes it special: chopped toasted almonds, sour cream, milk and feta. Since it was so simple, I decided to kick things up a notch by serving the soup in really wonderful bowls that Joan, a dealer in Japanese contemporary ceramics, found during one of her many trips to Japan.
Enjoy the summer while you can!
Bobby Jay
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