Gazpacho is a refreshing soup for a hot summer day. I usually make gazpacho one day in advance to allow the flavors in the soup to blend. The herbed sour cream enhances the soup with additional body and the Caribbean dry spice mix gives the soup a little zing. Maine summers are quite short, limiting the tomato growing season, so I focus on small varieties like sungold, red and yellow pears and small, red cherry tomatoes. These small tomatoes are perfect for garnishing the soup.

Chilled Summer Gazpacho with an Herbed Sour Cream
Michael Salmon, Hartstone Inn Signature Recipes

2 medium-sized beefsteak tomatoes
1 small Vidalia onion
½ English (seedless) cucumber
½ red bell pepper
2 scallions
32 ounces tomato juice
8 ounces V8 juice
2 Tablespoons extra virgin olive oil
¼ cup rice wine vinegar
1/3 teaspoon freshly ground black pepper
Salt to taste

Core the tomatoes, cut them in half across the equator to expose the seeds and gently squeeze out the seeds. Dice the tomatoes, onion, cucumber, and bell pepper into ½-inch cubes. Finely slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at least 2 hours. May be made up to 2 days in advance.

Caribbean Dry Spice Mix
4 bay leaves
3 Tablespoons dried thyme
1 teaspoon crushed red pepper
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon black pepper
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon ginger powder
1 teaspoon ground paprika
1 teaspoon kosher salt
2 teaspoons dried basil

Finely grind the bay leaves in a spice grinder and add the remaining ingredients. Mix well. Store in a jar with a tightly sealed lid.

Herbed Sour Cream
½ cup sour cream
2 teaspoons chopped fresh cilantro
1 scallion, green part only, finely chopped
½ teaspoon Caribbean Dry Spice Mix
Salt to taste

Mix all together.

Presentation
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs cilantro

Ladle the soup into the desired serving bowls and decorate with a dollop of the herbed sour cream, 2 cherry tomato halves, and 2 golden tomato wedges. Top with a sprig of cilantro and serve.

Serves 8.

Michael Salmon is the chef and owner of The Hartstone Inn .