A week of record-breaking temperatures (pushing 100 F) is ripening vegatables at a record pace. Ripe tomatoes in the garden now include Koralik, New Hampshire SureCrop, Alicante, Besser, Slava and First Pick. Here is Alicante.
Hot evenings call for cold soups. Last night I made a fantastic Gazpacho.
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Gazpacho – Andalusian cold soup.
Quarter 2 lb of tomatoes (I used Alicante).
Dice one green pepper. I used an Italian frying pepper from the garden.
Dice one small cucumber.
Slice one small onion. (I used a fresh onion from the garden, and included the greens).
Quarter one clove of garlic.
Tear two slices of stale bread into pieces (soak in water if bread is too dry).
Add these incredients to a food processor, along with one half cup of extra virgin olive oil and a dash of salt.
Process a few seconds, stopping when it still has a little bit of a chunky texture.
Refrigerate until well-chilled.
¡Buen provecho!