Source: Chef Randy Evans of Haven

Gazpacho

Serves 4-6

• 3½ cups diced seeded tomatoes
• 1 cup diced red bell pepper
• 1 cup diced seeded peeled cucumber
• ½ cup diced red onion
• Juice and zest of 1 lemon
• 1 cup tomato juice
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Louisiana hot sauce
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh thyme leaves, stemmed
• Pinch cayenne pepper
• Kosher salt and black pepper to taste
• Garnish
• ½ cup pint yellow sweet grape tomatoes, halved
• ½ cup red sweet grape tomatoes, halved
• 1 small avocado, diced
• 1 tablespoon minced red onion
• Juice of 1 lime
• 2 tablespoons extra virgin olive oil, divided
• Kosher salt and black pepper to taste

For The Soup

Combine all ingredients in a nonreactive container; cover and refrigerate overnight. Purée in a blender; strain through a medium mesh strainer. Return to container. Refrigerate until chilled. Adjust seasoning if necessary.

For The Garnish

Marinate the tomatoes, avocado and onion in lime juice and 1 tablespoon olive oil. Refrigerate until ready to serve.

To Plate

Place a 2-inch ring in the center of a chilled bowl. Fill with 2 tablespoons marinated vegetables. Ladle cold soup around the ring; gently remove ring and serve.

Homegrown Tomato Salad
With Creamy Goat Cheese Dressing
Serves: 4

• 4 ripe tomatoes, sliced ½ inch thick
• Sea salt and black pepper to taste
• 4 oz arugula
• 1 small 1015 onion, sliced paper thin
• 1 recipe Goat cheese dressing

Goat Cheese Dressing

• 4 ounces fresh goat’s milk cheese, softened
• 1 tablespoon sour cream
• 1 tablespoon cider vinegar
• 1 teaspoon minced spring onion
• 1 teaspoon chopped flat leaf parsley
• ¼ teaspoon lemon zest
• 2 tablespoons milk
• Salt and black pepper to taste

In a small mixing bowl combine all the ingredients excluding the milk, using a hand blender. Blend in the milk and season to taste.

Season tomatoes then arrange tomato slices around the plate. In a bowl combine the shaved onion and arugula then toss with ¼ cup of goat cheese dressing. Mound dressed greens in center of the plate. Drizzle the dressing over tomatoes and around the plate.

Savory Cold Peach Soup

with a prosciutto and peach relish

Serves: 4-6

• 6-8 ripe peaches (4 cups), peeled, pitted and chopped
• 1 cup milk
• 1 cup plain yogurt
• 1 cup Prosecco (sparkling wine)
• 1 tablespoon smoked paprika
• Pinch cayenne

Salt to taste

Peach Relish:

• 1 ripe peach, peeled, pitted and chopped
• 1 shallot, minced
• ½ teaspoon cider vinegar
• ½ teaspoon olive oil
• 2 tablespoons chopped fresh sage leaves, plus a few sprigs for garnish
• Salt and pepper to taste
• 4 slices prosciutto, torn

For the Soup

Purée peaches in food processor or blender, adding enough milk to puree the peaches until smooth. Add the remaining milk, the yogurt, sparkling wine, paprika and cayenne, and blend until smooth. Taste and adjust seasoning. Transfer soup to bowl and refrigerate 1 hour.

For the Relish:

Combine the peaches, shallot, vinegar, oil and sage in a mixing bowl. Taste and adjust seasoning.

To Plate:

Place a spoonful of relish in the center of a chilled bowl and ladle the soup into bowl. Garnish with pieces of torn prosciutto and a sage leaf.