Gazpacho

We’re experiencing a canicule (heat wave) here. Some of you who live in California or Texas might snicker at our 97 degrees, but let me remind you that we do not have air-conditioning. It’s down to 83 degrees inside our house this morning after a high of 88 last night! Needless to say, I will not be turning on my oven today or the stove if I can help it. This gazpacho is quite refreshing and requires no cooking at all.

Gazpacho

¾ of a cucumber

2 large tomatoes

1 medium onion

1 bell pepper

1 or 2 garlic cloves

2 slices (50 g) bread

1/3 cup (80 ml) olive oil

2 tablespoons vinegar

1 teaspoon salt

Peel the cucumber and tomatoes. Chop all the vegetables. Put all ingredients in a blender and run on high until mixture is smooth. Add water if needed. Makes about 1 ¼ quart. Chill and serve cold.

Gaspacho

¾ concombre

2 grosses tomates

1 oignon

1 poivron

1 à 2 gousses d’ail

50 g de pain

80 ml d’huile d'olive

2 cuillères à soupe de vinaigre

1 cuillère à café de sel

Epelucher le concombre et les tomates. Couper tous les légumes en morceaux. Mettre tous les ingrédients dans un mixer. Mixer jusqu'à obtenir la consistance d'une soupe (1,2 lt). Servir très frais.