Now that the weather is starting to warm up a little, we can start turning, once again, to simple and fresh ingredients to build flavors in our meals. Raw vegetables are healthy and when combined in the right ways, delicious. The simplicity of a fresh vine-ripened tomato with a little coarse sea salt is one of my personal favorites. The sweet and tangy tomato with the crunchy salt just speaks to me.

When I think of raw recipes the first thing that comes into my mind is Gazpacho, a wonderful cold soup that is absolutely packed with flavor. As is true with many simple recipes this gem can be altered to fit your style. It also easily becomes a vehicle for bay shrimp, bay scallops, or even cucumber sorbet if you have the ambition. It can also be made completely vegan if you leave out the Worchestershire sauce. Enjoy!

Gazpacho

Ingredients:

6-8 vine ripened tomatoes, peeled* and seeded and diced 1/4 inch

1 clove garlic, minced

4 cups low-sodium tomato juice

1 cucumber, peeled, seeded and diced 1/4 inch

1/2 red onion, minced

1 sweet red bell pepper, seeded and diced 1/4 inch

5 tablespoons chives or green onion, sliced fine plus more for garnish (I prefer chives, some of these are for garnish so make them look nice)

3-5 tablespoons champagne vinegar (I usually do this to taste too)

1/4 cup extra virgin olive oil (plus some for garnish)

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce (optional)

Kosher salt and freshly ground black pepper to taste

* To peel tomatoes:

Boil water in a pot large enough to hold all of your tomatoes easily (If you have a pasta pot it works well for this). Fill an equally large container with ice water and set aside. Slice an X about and inch into the end of the tomato opposite the core, making sure not to cut too deep but puncturing the skin. Place the tomatoes in the boiling water for about 15-20 seconds. Carefully remove them from the boiling water and submerge them in the ice water, allow them to cool down until you can handle them. Peel, core, seed, and dice the tomatoes and set aside

Preparation:

Combine all ingredients in a large non-reactive mixing bowl thoroughly. In a food processor puree about 1/3 of your mixture until smooth. Mix pureed portion back in with the rest of your Gazpacho and chill overnight to allow your flavors to open up to each other.

Stir and serve chilled. Garnish with chives or green onions and a drizzle of extra virgin olive oil.

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Gazpacho is perfect summer food and best enjoyed al fresco or outside in the nice weather. Here are some great upcoming events that will get you outside, eating & drinking and ready for summer weather.

Saturday, May 18 I Hangar 24 Airfest and 5th Anniversary Celebration – Redlands, California  Hangar 24 Craft Brewery is turning five! And to mark the special occasion they’re adding their inaugural Airfest to the annual Anniversary Celebration. Join them tomorrow for a day of Hangar 24 Craft Beer (they’re digging into the archives and the Special Release truck will be back!) aerial acts, live music, great food and even better people. And, as the day winds down there will be a special night Airshow with fireworks! Beer? Food? Airshow? Fireworks? Sounds like a no brainer to me.

Sunday, May 19 I Sawtooth Vineyard Hikes – Nampa, Idaho  Combine your love of wine and hiking for a true outdoor adventure! Join Sawtooth Winery for a walking tour through the Sawtooth Vineyard. This leisurely hike will lead guests to a hillside lunch and vineyard wine tasting experience none will soon forget!  Sip, savor and discover the breathtaking beauty and wonder of the valley views and incredible wines.

Saturday, May 25 I Portland Food Cart Tour – Portland, Oregon  A walking tour of Portland’s world class food cart scene led by Brett Burmeister, Managing Editor of FoodCartsPortland.com. The tour begins at one of the city’s largest lots and traverses the downtown core visiting approximately 80 carts along the way. You’ll learn the history of the carts, owner’s unique stories, why it works in Portland and be able to try some of the tasty vittles they serve.