It’s tomato season! If you have a garden, growing tomatoes are a test of patience that can sometimes make you want to pull your hair out. Luckily, local farmer’s markets are overflowing with tomatoes so sweet ripe tomatoes should be easy to come by. This tart is perfect for a main course at brunch and also works well with a side salad for a light dinner -with a glass of vino (wink, wink!)

This rendition of gazpacho is truly a gazpacho-like no other! I taught this recipe in the March cooking class and it was a hit. It is so fresh and flavorful with hints of cucumber and jalapeño. With spring upon us and summer ahead, this can be a starter or a full meal when you add fresh crab or grilled shrimp to your soup at the end. To be honest, until I tried this version of cold tomato soup, I was never a huge fan. Adding fresh heirloom tomatoes, watermelon, cilantro, and jalapeño bring this dish alive.

Usually, I get a lot of tomatoes from my garden, but I didn’t have that great a year. I harvested really good Sun Gold cherry tomatoes that I used on everything, but there wasn’t a ton of yeild from the bigger traditional heirlooms that I planted. Every year is different. Luckily, I still have some time. I can harvest ripe tomatoes as late as October so my fingers are crossed!