At the Alexandria Markets: We’ve returned to our Alexandria farmers markets after our recent travels, and witnessed that unequivocal sign of seasons changing from summer to fall in the peaches and tomatoes being nudged out by apples, pears, and early winter squash. Now I don’t know if there’s some sort of zucchini shortage in Northern Virginia, but we’ve received none from our CSA this year and I only spotted a few giant ones at the West End market. Has there been some sort of run on zucchini by crazed zucchini bread addicts? (By the way, if you haven’t been to West End lately, you’re missing out on some wonderful authentic Mexican tamales from Alma at Westmoreland Berry Farm.)

At any rate, we received word from our CSA that their tomatoes have begun to show signs of early blight (not the late blight you’ve heard so much about), so I set about to make sure we enjoyed the ones we got to the fullest. After our tomato jam experience (kudos to Jennifer for winning the food52 best preserves contest with her recipe!), the boy comes running to get his knife whenever he sees me dicing tomatoes. He even overcame his fear of the blender to help me make this super simple gazpacho. With all due to respect to José Andrés, who makes the best restaurant gazpacho in town, this recipe is even simpler with just six ingredients, tasting pretty much like, well, a pulverized tomato. Ironically the boy liked it even though he refuses to eat fresh tomatoes. Be sure to use good quality extra virgin olive oil — preferably from Spain, of course.

Recipe: Simple Tomato Gazpacho (kid-friendly instructions)

Ingredients:

• About 2 pounds very ripe tomatoes, diced
• 2 slices white/Italian bread, crusts removed and cubed
• 3 cloves garlic, peeled
• 2 tablespoons sherry or white balsamic vinegar
• 1/4 to 1/2 cup extra virgin olive oil
• generous pinch of sea salt

Instructions:

1. Using a kid-safe knife, assist child in cutting tomato and bread into pieces.

2. Place tomatoes, bread, garlic, vinegar, salt and 1/4 cup oil in blender. Cover and blend for 1 minute.

3. Add additional olive oil as needed, blending after each addition, to reach a smooth consistency. Chill for at least 30 minutes, then serve with an extra drizzle of oil to garnish. (Use basil oil for extra oomph.)

Bonus Foodie Tot Video! This was a totally unscripted, impromptu video shot by the husband so please disregard the messy counter and, uh, my lack of make-up. (And no, Seventh Generation did not provide compensation for the product placement, but clearly we should buy stock or something. ) Anyway, enjoy!

Foodie Tot cooks gazpacho from Colleen Levine on Vimeo.

Hello Washington Post Express readers! Looking for the watermelon gazpacho recipe mentioned in today’s paper? Here it is — enjoy! (And let me know if you spot any watermelons at market this week — I’m eager to make this again!)

This simple no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of jalapeno heat, it’s just the thing to warm up the taste buds for whatever’s on the grill!

Recipe: Watermelon Gazpacho

Ingredients:

• 1 jalapeno, seeded
• 2 cloves garlic
• 1 red onion
• juice of 1 lime
• 2 c jicama, peeled and chopped
• 6 c watermelon, chopped

Instructions: Coursely chop jalapeno, garlic and onion and chop in food processor until fine. Add jicama, chop, then add watermelon 2 cups at a time. Process until nearly smooth. Stir in lime juice and pour into glass bowl or serving dishes. Cover and chill several hours or overnight. Garnish with fresh parsley or cilantro and enjoy!
Makes 6 servings.

Notes: I bought one of the smaller watermelons at the grocery and used just over a quarter of it – so you can easily get 2-3 times this recipe from one melon, if you need to feed a larger crowd. And if you really need to make it red, white and blue, swirl in a little yogurt and top with a couple blueberries before serving.