Sometimes Summer takes a little time to come to San Francisco. It finally decided to show up this year in mid-June. (Yes, I am waaaay behind on blog posts. Trying to play catch up here!)
Dahlias are in season. I love flowers that look like they grew in someone's garden rather than in a greenhouse.
It's time for summer fabrics. I love being able to break out cotton and linen and great summer prints.
And it's time for tomatoes. Gorgeous red heirloom tomatoes. The kind that actually taste like tomatoes. Not like paste. Or what I imagine paste to taste like. I was never a paste-eater, myself. Epicurean from birth, I tell you.
With the warm summer weather, a chilled tomato soup was in order. I set off in search of a new gazpacho recipe but found this one from Charlie Trotter and Roxanne Klein that sounded divine, like the chic uptown version of that Spanish summer favorite.
Heirloom Tomato Soup with Arbequina Olives and Shaved Fennel (courtesy of Epicurious)
by Charlie Trotter and Roxanne Klein, excerpted from Raw
|I put the mandoline to work on the fennel for perfectly thin shavings. The next day, when I ate the leftovers, I set the mandoline one click too thick and ended up with giant awkward pieces of fennel in my soup. Evidently 1/16" matters more than you might think but I guess that's why Six Sigma exists.|
For a bunch of stuff just blended together, this soup is surprisingly tomato-y and really fresh and delicious. Plus, it's no-cook. Love!