Gazpacho with Salmon & Avocado.

I never thought I would say this, but I’m so, so excited for autumn to make its sweet presence.

As I briefly mentioned, this weather has been straight up MIZ.

(And that’s putting it lightly.)

Earlier this week, we were greeted with cooler temps and less humidity. This made for delightful running weather and I’ve been able to nail my training workouts.

Finally, a 45 minute tempo that doesn't leave me soaking wet and nearly dry heaving on the side of Park Drive.
Finally, a 45 minute tempo that doesn’t leave me soaking wet and nearly dry heaving on the side of Park Drive.

That since has changed. (Yayyyy another long run in the heat.)

What’s likely the most unfortunate event of the summer is the series of renovations happening to our apartment building. And when scaffolding goes up, the air conditioning unit in our front window comes down.

Although our kind neighbor loaned us a smaller extra unit for the back of our apartment, it’s still quite, quite warm in our living space.

Ergo, cooking has been a challenge. The oven has certainly not been put to good use, and we keep stovetop meals to a minimum.

Enter the cold soup.

We are in the peak of tomato season—my favorite season—so gazpacho is at the top of my cold soup list.

Perfect for beating the summer heat.

Cause this ish sucks, don’t it?

Miz.

Gazpacho with Salmon & Avocado
Serves 2 – 4

Ingredients:
4 – 5 ripe Jersey tomatoes, seeded and chopped
1 med. cubanelle pepper, seeded and chopped
1/2 white onion, peeled and chopped
1 lg. garlic clove
1 Tbsp. red wine vinegar
Kosher salt and Black pepper, freshly ground
Extra-virgin olive oil
1 8 – 10 oz. salmon fillet
1 ripe Haas avocado
1 lime
2 – 3 Tbsps. fresh dill, roughly chopped, for serving

Procedure:
1. Place tomatoes, pepper, onion, garlic, and vinegar in bowl of a food processor; season with salt and pepper; pulse; with motor running, stream in olive oil until well blended and to desired consistency; transfer to a bowl; season to taste; reserve in refrigerator.

2. When ready to serve, heat 2 Tbsps. olive oil in small saucepan over high heat; season salmon with salt and pepper; sear skin-side down in pan; cook 5-6 minutes until golden; flip and cook 2-3 minutes more (or longer, depending on how you like your salmon prepared); remove from pan; pit and slice or cube avocado; squeeze with lime juice; ladle gazpacho into cold bowl; top with avocado, pieces of salmon, and dill; serve immediately.

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