gazpacho; blackberry lemon cream tart

We served this summer gazpacho before the beet tart last Thursday. It proved to be a very solid starter to the meal. And I’m still fascinated with using our new-to-us blender. Although we stopped at two local food stands, we were unable to find any heirloom tomatoes. Next time.

We had to make the toasted coconut crust twice for the blackberry lemon cream tart shown below. We found the cat nibbling on the first crust we set out to cool on the deck. Silly cat. 
Our filling turned out to be a bit wobbly here. We’ll have to try this one again.

These two dishes represent our 42nd and 43th completed dishes from Amy Chaplin’s At Home in the Whole Food Kitchen.