Did you know that corn and peaches are officially here and in season? I mean they’re not perfect but they are there, and just knowing they are there makes me squeal with delight. The best way to really showcase these fruits and veggies is to keep them raw or even lightly cooked (basically, let those babies breathe) and let the natural flavors burst through.

I’m going to be honest with you, I have always been curious about gazpacho but never really tried to make it. I figured, eh, it’s something I could live without and boy, was I wrong. If you get farm fresh tomatoes (which will be in full bloom soon), you will be all set with a cold, tangy, vibrant soup that will keep you cool and energized this summer. And you top it with the peach corn salsa and a few tortilla chips and you have quite the fiesta in your mouth. Party in your mouth!!! WOO!

If you have a moment like today or tomorrow (well maybe not right now but whenever you read this), get your butt to your local farmers market. Your digestion and sense of well-being will thank you grandly. I mean after all, it does your body justice to eat what’s in season. It’s a natural way to cleanse without spending a ton of money and you’ll feel great knowing you’re supporting your farmer. Now that should touch your heart 😉

Gazpacho 

Serves 2 (plus leftovers)

Total time: 50 minutes (including at least 30 mins of fridge time) 

What You Need: 

• 6 large vine ripened tomatoes, roughly chopped
• 1/2 cup cherry tomatoes (we used yellow ones in this recipe for a lower level of acidity)
• 1 cup zucchini, roughly chopped (feel free to use bell pepper instead or omit)
• 2 cloves of garlic
• 1/2 cup cucumber, roughly chopped and skin removed
• 2 tablespoons sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1 cup cubed sourdough bread or french bread or really any kind of bread, soaked in water for 10 minutes (squeeze excess water before adding to gazpacho)
• Sea salt, black pepper to taste
• Cilantro for garnish

How You Make It: 

1. In a blender, combine zucchini, tomatoes, garlic, cucumber, sherry vinegar and olive oil. Blend until creamy.
2. Add in the soaked bread and blend until combined.
3. Season with salt and pepper and place in the fridge for at least 30 minutes.
4. This dish is best-served cold with some cilantro.

Peach + Roasted Corn Salsa

Serves 2

Total Time: 5 minutes (plus time for fridge- unless you want to eat it right away)

What You Need: 

• 1 farm fresh peach, diced
• 1 ear of corn, roasted (you can do this over the flame, turn every few minutes) and kernels removed
• 1 jalapeno, diced
• 1 shallot, diced
• 1 clove of garlic, minced
• 1/2 cup cilantro, roughly chopped
• 2 limes, juiced and zested
• 1 teaspoon chili powder
• Sea salt and black pepper to taste

How You Make It: 

1. Combine ingredients in a bowl. Mix and set aside to let the flavors marry.
2. Eat on top of gazpacho, with chips, with a spoon and surely with a smile.

I hope you’re enjoying this gorgeous weekend and enjoy the gorgeous gifts of fruits and veggies this summer.

Peace, love and no beef!

Guramrit