I have been awaiting warm spring and summer days, not so patiently. As the weather has progressively started to warm up here in Geneva, the lack of vitamin-D ridden days are no longer. And that makes me very happy. I am not so much a winter person. Give me sun and warm weather, and I am content. I must say, the one wonderful thing about living in Europe is witnessing the change of seasons take place overnight. Growing up in California, it was pretty much spring and summer all year long, although I must admit, I don’t hate that at all. Every type of fruit and vegetable you can imagine is always available in the market, and it’s something I definitely took for granted! At the same time, now when I know that a fruit is in season, I am much more excited to eat it. Though these days you can find almost everything in Europe, the fruits and vegetables that I like to eat on a daily basis were a bit scarce during the winter, and therefor much more expensive to purchase, if available at all. The one amazing thing however, is that whatever is seasonal, is of exceptional quality. The berries are much smaller and full of a lot more flavor than what I usually have in the States. Organic really means organic.
On that note — my husband and I did a huge produce shopping spree at this incredible restaurant supply market here in Geneva. We found lots of foods that are not typically in the public markets here so I of course had to buy them all. I found a beautiful batch of large yellow tomatoes, but I wasn’t really sure what to do with them! Then the idea of making gazpacho popped into my mind. It’s one of the most simple soup you can make and is really perfect for a warm day. The great thing about this soup is that it’s made with very few ingredients and is typically served cold, so no need to heat it at all. I added a pinch of turmeric to the soup because I put turmeric on everything and it enhanced the already incredible yellow color of the soup! Husband approved.
1 lb large yellow tomatoes (or red), chopped
1 small shallot or onion, chopped
2 tbsp extra virgin olive oil
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp garlic powder or 1 small garlic glove chopped
1/4 tsp ground turmeric
1/4 tsp ground cumin
1 yellow bell pepper, seeded and sliced
Juice of 1 lemon
2 tbsp apple cider vinegar
1 avocado, diced
1/2 cup chopped cilantro
2 tbsp avocado oil
Add all ingredients to a blender and blend on high speed until all the ingredients are combined. Texture should be smooth. If the consistency is too thick, add 1 tbsp of water at a time. Chill at least 2 hours and up to 1 day. Serve cold. Garnish with diced avocado, avocado oil, and chopped cilantro.