Written By: Megan Ashforth | Photography By: Megan Ashforth

An August plate just isn’t complete without a thick, slick slab of tomato. Upon noticing their absence in the dinner assembly line, my mom will ask, “Should I slice a tomato?” to which the answer is always a resounding: “YES!”

When on vacation, a favorite morning routine includes catching a freestyle flow class at Supta Yoga, grabbing a cold brew from Roastd, and picking-up a few Moors End Farm tomatoes–plus a carton (or two) of orange Sun Sugars if I’m lucky! It’s a demonstration of sheer willpower if I make it home with any Sun Sugars left.

Sometimes, I like to select the yellow heirlooms, and create a meal in one hue. It’s fun, gets me looking at produce with fresh eyes, and makes me feel like I’m competing in a “quick-fire” challenge on Top Chef. And, on this particular morning, the air was heavy with fog, so I reached for all-things-yellow and hoped to entice the sun to come out by making the sunniest bowl of gazpacho.

With a basket filled with the cherriest produce, I went back for one red heirloom; when the fog burns off, it’s to the beach with a book and a BLT!

Keep this soup simple and refreshing, or have fun creating a small mountain of fill-in-the-blank in the middle of your bowl. In our house, we often have grilled Moors End Farm corn, leftover from the night before, so I last served this refreshing soup with a sprinkling of sweet kernels (conveniently yellow) and a few chunks of creamy avocado. Other favorite toppings include a pair of grilled shrimp or lump crab meat. Bring the hot sauce and flaky sea salt to the table.

The Sunniest Bowl of Gazpacho
Time: 25 minutes | Serves 4

2.5 lbs yellow tomatoes, Sun Sugars and heirloom
1 yellow bell pepper
¼ large (or ½ small) yellow onion
1 garlic clove
3 tbsp apple cider vinegar
½ cup extra virgin olive oil, plus more for serving
Couple dashes of your favorite hot sauce (I like Siete Habanero Hot Sauce)
1 tsp kosher salt (more to taste)
Flaky sea salt

Top or Garnish:
lump crab crab meat, grilled shrimp, avocados, charred corn, fennel fronds, olive oil, flaky sea salt.


Decore the tomatoes and bell pepper and cut them into chunks. Combine the tomatoes, bell pepper, onion, and garlic clove in the container of a high speed blender. Blend until very smooth, about 2 minutes.

Add the apple cider vinegar, hot sauce, and salt. With the blender running, drizzle in the olive oil. Blend for an additional minute to emulsify. Add more salt to taste.

Chill in the fridge, or pour into bowls and enjoy immediately.

Top with avocado chunks, leftover corn, or our favorite: a pair of grilled shrimp! Drizzle with a light swirl of olive oil and a dusting of flaky sea salt.


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