By the time mid-August comes around I tend to develop an intense, consuming craving for all things tomato, peach, corn, okra and basil. Every meal feels slightly empty without a slice, a dab, a nugget of Summer-ripe veg. When October rolls over I inevitably mourn all of the produce come and gone. The mounds of humped up heirloom Big Boys and Mortgage Lifters and Brandywines. The delicate, sun-bright yellow, sugar white and flat-Earth donut peaches. The glossy cobs, eaten raw or just steamed and slathered with ghee. The okra charred within an inch of its life. My whole kitchen dedicated to the scent of countertop basil bunches.

When the leaves turn, I sigh over pumpkin while dreaming of tomato toast. Till next year, adieu.

Thank goodness it’s still the armpit of August.

The only thing I’m mourning is that I keep missing the mid-week Farmers Market so ALAS no slicing tomatoes for me this week. Only pounds upon pounds of gifted peppers (every shape, color, size). All of unknown spiciness rating. A nibble on the tip here and there to test for capsaicin, and onto the grill they shall go. Fingers crossed I don’t accidentally create homemade pepper spray (accidental DIY anyone?) with all of these spicy boys.

I’m so looking forward to picking up more tomatoes the next time I’m at the local market so as to make my newest, most favorite iteration of tomato gazpacho. Hippie dip. As per usual.

I’ve always loved a good gazpacho riff. Cold drinkable soup on a sticky Virginia August afternoon? Yes. I’m there.

I’m especially loving this variation featuring fresh heirloom tomatoes, cucumbers, peppers, balsamic vinegar and hemp hearts. The cucumber makes this soup extra refreshing. And the hemp hearts offer a creaminess and nuttiness as well as a hit of protein and Omega 3’s. This is a banger of a recipe when you can’t stand to cook!

You’ll want to use juicy tomatoes for this recipe — so avoid paste tomatoes. Big red slicing tomatoes are the key to making this without having to add water to thin out the texture.

Hippie Dip Tomato Gazpacho Recipe

Author: Renee Byrd - Prep time: 3 mins - Cook time: 0 mins - Makes: 2 servings

Ingredients

• 4 cups ripe red tomatoes, chopped

• 2 cups cucumbers, peeled + chopped (~1 large cucumber)

• 2 cups sweet red peppers, deseeded + chopped (~2 medium peppers)

• 2 tbsp balsamic vinegar

• 1 tbsp extra virgin olive oil

• 1/4 cup hemp hearts

• 1/4 tsp salt + more to taste

• 1/4 tsp cracked black pepper 

• Optional: 1/4 tsp smoked paprika, handful fresh basil, pinch hot chili flakes (gives it that va va voom)

Method

1. ️In a standing blender or food processor combine tomatoes, cucumbers, peppers, hemp hearts, balsamic, olive oil, salt, pepper + (optional) additional spices.  Blend on high for 2-3 mins, scraping down sides as needed until it’s super smooth. You shouldn’t need to add water but if you want a thinner texture add up to 1/2 cup water and adjust seasonings.

2. Serve immediately or let marinate in the fridge for a few hours — chilling helps the flavors meld and deepen. Serve chilled, topped with more hemp hearts or sliced tomatoes as you like. Makes 2 servings.

3. I like to serve this in a big bowl over a piece of toasted sourdough (gluten free for me) — the soup soaks into the bread delightfully. I’ll add a crumble of goat cheese or grilled halloumi too if I’m feeling it.