the whole plate.

There are a few dishes that I consider summer necessities – plates that would make me feel truly criminal if I allowed the summer to pass without tasting them at least once.  Ratatouille, for instance – starring my favorites of summer produce, I knew just how to use up my first eggplant of the season last month.  Basil pesto is another must – I smell my favorite herb at the farmer’s market, and visions of that perfect sauce immediately cloud my vision.  I’ve already made three batches this year.

And then there is gazpacho.  Is there any better way to celebrate the beauty of fresh tomatoes?  [Don't answer that.  I know there is also tomato, olive oil, balsamic, and arugula salad.  Or, grilled tomatoes with basil pesto.  Or, heirloom tomatoes eaten whole like a peach.  Yum.]

heirloom cherry tomatoes.  love, love, love.

Gazpacho is a wonderul soup, and I adore its versatility.  It can be as basic or as complex as you like.  It can be mild and smooth; it can have a kick; it can have some heft.  It can be a side or a main, depending on how you make it.

I’ve done a creamy version, spiked with spicy roasted corn and slices of avocado.  I’ve gone the more traditional, smooth route.  I’ve changed up the color with a green recipe and a white. The chilled tomato soup is a fantastic canvas for we kitchen experimenters.

Fancy dining tends to get my chef wheels turning, and I walked out of Saturday’s meal with no less than three exciting recipes brewing in my brain.  There was a time when I would have made single servings of each and tried them all by now, but life these days is a bit busier.  Instead, I made a full batch of the first this week.  The others will have to wait.

watermelon gazpacho [makes about 6 cups]

• 2 cups fresh heirloom tomatoes
• 3 cups watermelon
• 1/2 large cucumber
• 1/2 large bunch basil
• juice of one lemon
• 2 T evoo
• 1 avocado [optional]*
• salt and pepper to taste

Blend all ingredients.  Season with salt and pepper.  Serve chilled.

*If you’re looking for a thinner, chunky gazpacho, skip the avocado and add some chopped cucumber and bell pepper after blending.  If you want it thick, throw in the avocado.

I started by blending the tomatoes and watermelon, and it was a beautiful shade of red.  Then, I added everything else and got this:

do you like how i tried to make it pretty with the basil leaves?

Still, this is a wonderfully light, just-sweet-enough gazpacho.  Watermelon and basil are a favorite pairing of mine, and the couple truly make this murky-looking soup.  It was a perfect appetizer to an at-home dinner earlier this week.

Just remember: looks aren’t everything.

What summer dishes are must-haves for you?

Related posts:

1. green gazpacho.
2. zucchini linguine.
3. home cookin’.