With an egg on it. When we returned from our long road trip across Oregon our vegetable garden was overgrown. There were zucchini the size of firewood, patty pan squash the size of dinner plates and probably upwards of 300 ripe tomatoes. We spent the better part of an afternoon cutting it back and harvesting, giving it away to anyone who happened to stop by, prepping and freezing yet more and making it our job to eat some with every meal. There must be something in the soil because they just keep coming, especially the tomatoes. Our favorites are the Sun Gold cherry tomatoes, which basically taste like sunshine and rainbows.
One of my favorite meals to come out of the harvest is a raw tomato and summer squash gazpacho. I used a mix of Sun Golds and black cherry tomatoes along with yellow summer squash to make this refreshing, flavorful soup. I ate mine room temperature with a poached egg, but it's also delicious chilled with a little float of olive oil. Here's the the recipe...
TOMATO + SUMMER SQUASH GAZPACHO
2 cups ripe cherry tomatoes (Sun Gold, Heirloom) plus more for garnish
2 cups summer squash, chopped for blender
2 cloves of garlic
1/4 cup Italian parsley
1/4 teaspoon red pepper flakes
Pinch of sea salt
Olive oil for drizzle
In a blender, combine ingredients together until smooth, chill for 20 minutes before serving.