Here in Chicago, fall is in the air. The temperature has dropped to the mid-70s, and Labor Day put summer firmly in the past. But summer tomatoes are just getting started. In my garden, the tomato plants are finally bearing fruit, heirlooms in all colors of the rainbow. So rather than embracing the fall weather with stews and chilis, I let my tomatoes shine in a summery gazpacho topped with grilled shrimp with a side of warm olive mini biscuits.
There’s time enough for fall cooking. My slow cooker will soon enough be running on a daily basis churning out Beef Bourguignon and hearty vegetable soups. For a few more weeks, I’ll live in denial, one sweet tomato at a time.
5 ripe and sweet tomatoes, coarsely chopped
1 or 2 cucumbers, peeled and coarsely chopped
1/2 a Vidalia onion, coarsely chopped
1 garlic clove, minced
1/2 cup of bread crumbs
1/4 cups of olive oil
1/2 teaspoon of aroyo chili powder (optional as well, but gives a lovely smoky heat)
- Chop the tomatoes, cucumbers, garlic, and onion and puree in a blender or food processor.
- Pour into a serving bowl. Fold in the breadcrumbs. Drizzle with olive oil and sherry. Season with salt, pepper, and chili powder.
- Serve at room temperature or after chilling in the fridge for 30 minutes.
- I served this with a few shrimp that I sauteed very briefly at very high heat on the stove and then drizzled with lemon. Chunks of avocado would have been another delicious addition had I had them in the house.
Mini Olive Biscuits
2 cups Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 cup of coarsely chopped black olives
2/3 cup milk (preferably whole)
1 teaspoon dried rosemary leaves, crushed
2 tablespoons butter, melted
- Preheat oven to 450°F.
- In medium bowl, stir Bisquick mix, Parmesan, olives, milk and rosemary until soft dough forms.
- On ungreased cookie sheet, drop dough by 9 spoonfuls.
- Bake 8 to 10 minutes or until golden brown. In small bowl, melt butter and brush over warm biscuits.