Pilar literally added “a little of this and a little of that.” At the time I didn’t know what the “this” or the “that” was, but the kitchen smelled amazing — like a ripe vegetable garden — and what she created was a traditional Andalusian tomato gazpacho. It was beautiful and delicious.
Though tomato gazpacho holds a special place in my heart, I love making gazpacho with other fruits in the summertime, too. I use the same essential ingredients that Pilar used in hers. (Turns out, “a little of this and a little of that” was raw onion, raw garlic, extra virgin olive oil, and vinegar.)
Oh, and how gorgeous are these California Poppy flowers? ! A perfect accompaniment to the gazpacho made with California avocados — for the table, that is.
FYI California Poppies are at the tail end of their season, which is why I so thrilled to spot a few strays (pictured below), this morning in the Santa Monica Mountains! (California Poppy season is generally March through May.)
Have you seen my Friday Flowers Gallery?