Summer

Even before cucumbers are in season, one of the first things I think of making with them is gazpacho. So when they do come in season—and right now my garden is producing some of the best cucumbers—it's only natural that I make one of my favorite cold raw soups. Gazpacho is very popular this summer and it seems to be on many restaurant menus in New York. So why not make your own?



An Andalusian specialty, gazpacho was originally made with only stale bread, garlic, oil, and vinegar. Nowadays the most well known gazpacho is with tomatoes, but white gazpacho instead has cucumbers, white grapes, and almonds. It may sound unusual to have a soup with bread and almonds, but actually they are often used as thickeners in the soups and sauces of many Mediterranean cuisines. Marcona almonds are a specialty of Spain, and I love using them in this traditional way.



In this soup, cucumbers lend a refreshing note and the grapes, a slight sweetness. In Spain this soup would traditionally be made in a mortar, which is a great way to finely grind the almonds. But I take all the ingredeints and purée them in a blender. Whichever method you use, make sure to get the soup very smooth. Serve up the finished gazpacho in bowls or glasses as an appetizer—it's sure to whet everyone's appetite at your next outdoor party.


In case you’re wondering who Mateo is, that’s me. That’s my name in Spanish, a title only used at home by my grandparents and when I did something terribly wrong as a child.

I’m sure you can hear it now: “MATEOOOOOOOOOO!”  For some reason it has more zing that just “oh Matt, quit falling out of 2 story windows and take off your sister’s dresses while you’re at it!”

With that out of the way I can proceed to this snappy little dressing and dip I have been calling Diosa Verde. Diosa Verde is nothing more than a literal translation of “Green Goddess”, that tangy creamy dip of yesterday that has been back in vogue for the past few years. But this isn’t just a literally translation of the recipe, no sirreee, but Green Goddess with a Mexican twist.

The classic triumvirate of tomato, basil and mozzarella is nothing short of divine. I can just imagine Michelangelo snacking on this delicacy whilst carving the David statue. The salad is such a quintessential, Italian dish yet it has become a major part of the American summer menu – especially with the resurgence of heirloom tomato growing!

My Georgia Caprese Salad has a fun origin and pays homage to the old adage “necessity is the mother of invention.” The necessity of mention was supper. A light summer supper for yours truly alone. I was hot. I was tired. I did not want to cook – the thought of being around more heat was as tempting as repeatedly running into the back porch screen – head first mind you – like the bumble bee was doing. My family was scattered with other activities, travel or who knows what and Ol’ Jimmy was home alone – and hungry!

Not only was the thought of cooking with heat unappealing, the thought of eating something hot was equally unappetizing. Enter the “necessity… invention” moment. I rummaged through the fridge and saw I had a block of Pepper Jack cheese from M&T. I said to myself, “Self, you can at least have cheese and crackers.” Then I got to thinking – a dangerous pastime.

I went to the Farmers’ Market on Saturday and I believe I snapped. I bought so many berries, the berry guy can send his daughter to college on his profits.

I bought so many berries I got a flat tire on the way home. I bought so many berries I really have no option but to make several desserts and possibly some jam.

Luckily this recipe uses a lot of berries and is quite delicious. I made it on Saturday, then blueberry muffins on Sunday and I have a waiting list of berry recipes for this week. (I’ll keep you posted.)

My apron looks like a Jackson Pollock paining, his blue/red period.