The Market Report

It's heirloom tomato season! Laura Avery chats with chefs Josiah Citron of Melisse and Mark Peel of Campanile, who wax poetic about gazpacho. This delicious, cold, summery tomato-based soup is more than 60% tomato, and 40% everything else - cucumber, onion, bell pepper, garlic. Use acidic heirlooms, or if you can't find them, use a splash of vinegar. Season as you would a salad. If you want to spice it up, add some marinated shrimp!

Gazpacho

• 10 oz of bread

• 21 oz of tomato

• 2 cloves of garlic

• 2 onions

• 2 red and green peppers

• 1 cucumber (optional)

• 7 Tablespoons of oil

• 2 Tablespoons of vinegar

• 1 1/2 Tablespoon of water

• Cumin (optional)