Dana Slatkin

Summertime Gazpacho with Olives and Avocado

Gazpacho Soup

Gazpacho Soup

My foodie friends are always asking me what vegetables and fruits are in season right now. How do I know what produce to buy and when? I consult a handy chart that I found on the CUESA (Center for Urban Education and Sustainable Agriculture) website. Print out a copy and keep it taped to the inside of a kitchen cupboard so you can reference it often. There is one for vegetables, and one for fruit and nuts. These charts will tell you what to look forward to at the markets month by month and can help you plan your meals for the week.

Already, June is just around the corner and tomatoes are hitting the stands in droves. But often the juiciest and most delicious specimens are not the most gorgeous, especially this early in the season. Don’t pass up a tomato just because it is not perfectly round and smooth; this refreshing gazpacho gives those odd-shaped and dimpled fellows a delicious reason for being. While rooting through my freezer for leftovers one night, I came upon a wedge of country olive bread, tossed it in a bowl with some tomatoes, cukes and roasted peppers, and this soup was born.

Try some hearty Plum Tomato Soup with Baby Grilled Cheese Sandwiches.

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