Our intense, way too long heatwave seems to be winding down, finally. Here is a recipe for cold soup for dinner for our way too hot-Bay Area's September heatwave of 2022, or one in the future. I always thought September and October were too hot, but now...the word dread comes to mind. So, I made this cooling gazpacho one night during the worst of the heatwave, like 112F during the day and over a 100F at dinnertime. It wouldn't surprise me if we still have another heatwave before the rainy season which used to start in midway into October, now I'm dating myself, and we had snow in the Sierra in November.
I am loving the addition of plums to my soup, instead of the usual cucumbers that are chunked up and blended with the tomatoes. The plums came from the farmers market and were innocently sitting in a bowl, minding their own business, next to the tomatoes on my counter, when the idea to add them to the tomatoes in the soup came to me. Plums add a sweet note to the soup which also mellows along with all the gazpacho flavors after about a six hour stay in the refrigerator. A drizzle of lime infused extra virgin olive oil adds a nice touch before serving.