It’s summer and that means it’s prime time for tomatoes. Nothing beats fresh, locally-grown tomatoes, especially heirloom varietals (the uglier the better). Like many of you, I eagerly await for these beauties to arrive; and for good reason, a store bought tomato will never taste as good as a tomato that has ripened on the vine, and grown with love. NEVER!

This reminds me of a piece I heard recently on NPR, The Troubled History of the-Supermarket Tomato. The podcast highlights how supermarket tomatoes are bred for high yield and durability, but not flavor.

Depending on the time of year, at certain times of the winter, 90 percent of the fresh tomatoes that we find in supermarkets are grown in Florida. However,  Florida’s climate and soil are completely unsuitable for growing tomatoes, and are susceptible to a multitude of pests. Accordingly, farmers drench their fields in pesticides and fertilizers.The tomatoes are picked when they are still green and unripened, and then exposed to ethylene gas, which causes them to turn red, before being transported across the country to a grocery store near you — perfectly shaped, shiny and red, and absolutely tasteless.There’s an even darker side to the tomato than this; that is, a long-troubled history of slave labor. Take a listen when you have a moment.

That being said, the local tomato must be celebrated. I’ve decided to pay tribute by preparing a chilled tomato soup, gazpacho, Andalusian style, along with some anchovy toasts slathered with fresh tomato, garlic, and anchovies. What a perfect, refreshing lunch on a hot and muggy 90+ degree day here in Washington, D.C. (strange not to say Chicago; just moved to D.C.). When you have fresh ingredients, you don’t have to do much to transform them into something special and flavorful. Just toss all the ingredients in a food processor or blender, chill, and enjoy. Let mother nature shine!