Gazpacho

Let’s talk about sexy, cold, tomato soup. 

First things first: tomatoes. If you can get your hands on some yellow tomatoes, send it! If you are SOL on the yellers, then grab heirloom. If you really aren’t having any luck at the grocery store and you are set on making this recipe, grab the best looking tomatoes you can find (preferably on the vine). BUT be aware that the soup might taste and sit in your belly a bit more acidic. 

✨ Maggie’s special touch: if your tomatoes aren't super summer fresh (or you’re a garlic slut like me), add a clove of garlic. Trust me on this one – it adds a little something extra.

Now, for the finishing touches…always do a generous swirl of premium EVOO on top. Then, crumble some feta cheese, sprinkle with toasted pine nuts, and top it all off with fresh basil leaves. 

And if you’re like, soup is not enough - I need carbs. Whip up some homemade focaccia (here’s my go-to recipe, thanks dad!) 

Here are the ingredients you need

• 3 pounds yellow tomatoes (or heirloom, or the best you can find)

• 1 yellow bell pepper

• 2 tablespoons red wine vinegar

• 4 ounces feta, crumbled (1 cup)

• ½ cup fresh basil leaves, torn

• ¼ cup pine nuts (toasted, if you're feeling fancy)

• 2 tablespoons extra-virgin olive oil (the good stuff!)

• Optional, 1 clove garlic

• Optional, kosher salt and pepper

And the instructions…important

1. Toast your (pine) nuts in a pan until they are golden brown. Low and slow baby - they burn fast!

2. Working in batches, puree the tomatoes and bell pepper (and garlic if you’re into that sort of thing) in a food processor. Transfer to a large bowl.

3. Stir in the vinegar and optional salt

4. Pour all that goodness into your serving bowls

5. Top with feta, toasted pine nuts, basil, and a generous swirl of EVOO (and maybe some croutons or focaccia)

6. You’re GTG, enjoy!