As it turns out, for a first-time-maker, hesitant-fan, of gazpacho, I’m rather a fan of this recipe; it beautifully salvages the season’s overripe strawberries, greens included, uses up a handful of day-old bread, keeps refrigerated or frozen, quick AND easy make ahead meal, perfectly refreshing in summer, won first place in last week’s canapés contest and last but not least, is a PROVEN gazpacho converter [myself included, now a huge fan, unbiased I promise].
Summer has finally hit. And with it, an abundance of tomatoes. *Happy Dance*. Which is an even better excuse to devour tomatoes at every opportunity. Tomatoes are, after all, the essence of summer, and while I desperately wish I had an Italian tomato plantation at the end of my garden, (I guess we can't have everything...), this tart definitely does any and all tomatoes (even those not Italian), justice.
There is something about cooking with something you've grown, or rather, what your Granny grew and gifted to you... I also believe in happy coincidences, which is why when I glimpsed Matt Inwood's Lemon and Chive Blossom risotto on Instagram, and later that day conveniently discovered that my Granny was in fact growing her very own Chive Blossoms, I literally, had to.
