This is the time of year that I love best: the air is starting to get crisp but the sun still shines brightly, the corn has all been harvested and covers the farmers market tables, and I can spend an hour looking for the right pumpkin to display by my front door.

Summer held on extra long here in Boston, and I, too, am still holding on. It’s not yet too chilly to make cold, crisp gazpacho, and all of the ingredients are still in season. New England is entering full harvest-bounty-season, and I’m celebrating with one of the brightest dishes. This gazpacho is a veritable mural of fall colors: heirloom tomatoes awash with watercolored yellow and red, dark gold sweet peppers, soft white corn kernels, and earthy, green cucumbers.  Add a little bit of olive oil and vinegar to amplify the flavors, and it’s the simplest fall meal.

October is also Vegetarian Awareness Month, and The Clean Food Club plans on eating #meatless all month. Need more than one recipe to eat veggie all month? Try making Zucchini Boats with Summer Corn and Sweet Peppers, Kale Avocado Quesadillas with a Fried Egg and Sliced Radishes, or Roasted Spaghetti Squash with Homemade Marinara Sauce. We’d love to see what you’re making, so tag us on Instagram at @thecleanfoodclub and hashtag #vegetarianawarenessmonth #meatless #thecleanfoodclub

Sweet Corn and Yellow Tomato Gazpacho

Makes 4 servings

Total time: 10 minutes

In My Basket

4 ears of Corn (from Tangerini’s Spring Street Farm, Millis MA)

1 large yellow Heirloom Tomato (from Stearns Farm, Framingham MA)

1 medium yellow Sweet Pepper (from Stearns Farm, Framingham MA) *if you like spicy gazpacho, try adding a jalapeno pepper instead of a sweet pepper

1 small yellow Onion (from Stearns Farm, Framingham MA)

1 small Cucumber (from Stearns Farm, Framingham MA)

Small bunch of fresh Cilantro (from Stearns Farm, Framingham MA)

2 tbsp Olive Oil (from FIORE, Bar Harbour ME)

From the Pantry

2 tbsp sherry vinegar

salt and pepper, to taste

1. Wash and dry fresh produce. Dice the cucumber, tomato, pepper, and onion. Reserve 1/2 cup of diced corn and tomatoes, and add the rest to a blender. Drizzle olive oil and vinegar over the top, season with salt and pepper. Blend ingredients until smooth or until desired consistency.
2. Small dice the reserved tomato. Pile a tablespoon of reserved corn and diced tomato in the center of each bowl. Pour blender contents into a serving bowl with a spout, like a gravy dish or milk saucer. Carefully pour the gazpacho around the corn tomato mixture in each bowl. Top with cilantro. Serve with a piece of crunchy, country bread. Enjoy!

 

Alice Kathryn Richardson is a new media photojournalist based in Boston, MA. She created The Clean Food Club in 2016, and previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.