It’s summer and the tomatoes are plentiful and good. I have tomatoes on toast for breakfast, sometimes with a scrambled egg but often just plain. I get to walk out and pick the ripest tomatoes for my breakfast, which is about as good as it gets. When the tomatoes become really plentiful, I make gazpacho. I like to make it a day ahead so the flavors blend and it’s well chilled when I serve it. As you can see in the picture, I like mine a bit chunky so it has a good crunch to it. The pieces are cut pretty finely but I don’t keep blending it until it’s smooth, although you can do it if you prefer a smoother texture.
This is from an earlier edition of The Fannie Farmer Cookbook, which is much used but not yet falling apart. At some point I will have to replace it but then I’ll lose all my notes!0