Summer’s squinting focus produces some of the best fruit: tomatoes. Whether red, green or yellow, the sun-blushed juicy joys please us as chilled, tangy bites. Besides the basic globe tomato, be adventuresome and try the heirloom, San Marzano or beefsteak tomato varieties. An array of colorful culinary delights are created with tomatoes. Enjoy the sunshine tour.

Spanish Sunset Gazpacho
Use red, yellow and green tomatoes by mixing each tomato color in 3 separate bowls.
In the red tomato bowl, combine 3 very finely chopped red tomatoes (*with the skin removed), 1 cup of tomato juice, a dash of celery salt, a dash of hot pepper sauce, 1 tsp. of finely chopped basil, 1 tsp. Balsamic vinegar, dash of olive oil and 1/2 tsp. of sugar. In a food processor, mix then divide this mixture into 3 portions: 1 peeled cucumber (remove the seeds), 1 onion, 1 green pepper & 1 garlic clove.
In the yellow tomato bowl, combine 4 very finely chopped yellow tomatoes (*with the skin removed), 1/2 cup of carrot juice, a dash of celery salt, a dash of hot pepper sauce, 1/2 tsp. of finely chopped basil, dash of olive oil and 1/2 tsp. of sugar. Use 1/3 of the portion from the mixture in the food processor.
In the green tomato bowl, combine 4 very finely chopped green tomatoes (*with the skin removed), 1/2 cup of lime juice, a dash of celery salt, a dash of hot pepper sauce, 1 tsp. of finely chopped basil, dash of olive oil and 1/2 tsp. of sugar. Use 1/3 of the portion from the mixture in the food processor.
When each bowl is thoroughly mixed, pour a small amount of the red gazpacho into the bottoms of tall shot glasses. Then, add a small amount of the yellow/orange gazpacho. Last, fill the remaining tall shot glasses with the green gazpacho. Serve chilled.
*To remove the peel from the tomatoes, drop the tomatoes into boiling water for 30 seconds and then immediately place the tomatoes into chilled ice water. The skins are then easily removed.

Caribbean Palm Salad
Drain one can of hearts of palm. Cut each of the hearts of palm with a diagonal cut and cut each in different lengths. Plate the hearts of palm by standing each piece on its flat end. Arrange a sculpture of the upright varied lengths on each plate.
Drain one jar of sundried tomatoes. Finely julienne cut the sundried tomatoes. Arrange the sundried tomatoes around the sculpture of hearts of palm.

Mediterranean Caprese Salad
Heirloom or beefsteak tomatoes are greatly enhanced with a topping of mozzarella cheese. Drizzle each with oil and Balsamic vinegar. Then top with chopped basil.

Atlantic Cruise Marinated Cherry Tomatoes
Remove the peel from the cherry tomatoes by inserting the tomatoes into boiling water for 30 seconds and then place the tomatoes into chilled ice water. Remove the skin from the tomatoes.
Marinate the peeled cherry tomatoes in your favorite liquor, Balsamic vinegar or flavored vinegar. The cherry tomatoes can be added as a topping to a dish or served chilled on a pick as an hors d’oeuvre.