If you have not noticed it is hop then you are probably not in Tucson Arizona, where we are ‘enjoying’ temperatures over 100 degrees. It is so hot that my rear view mirror slide down my front window.
We do find creative ways to keep cool. One way is with eating stuff that makes us feel like the temperature has dropped.
Now Marie, the gourmet cook in Take the Train to Tucson might be a fictional character, but she has connections on this side of reality. One of her connections, Mike, chief chef and bottle washer in the Marriott household, has created a great receipt for Gazpacho, that Spanish cold soup perfect for hot weather. He roasts the veggies in the morning, purees them, and puts the results in the refrigerator. It keeps well for about ten days, although it never last past that in our house, so perhaps you can keep it longer.
You can add a dollop of sour cream on top. Serve it with a cheese quesadillas, or match it with a nice warmed loaf of Italian or French bread, and ice cream, or a shushy for dessert. Lots of good vitamins and nutrition for you and a tasty and cooling lunch or dinner.
Mike’s Gringo Gazpacho
1 sweet onion
1 head of garlic
6 medium ripe tomatoes
2 large cucumbers, peeled and seeded
1 small eggplant
1 medium red bell pepper
Extra virgin olive oil
Slap Your Mama hot pepper mix, (or a dash of your favorite hot sauce)
1 fresh lime for juice or a dash of lemon or lime flavored balsamic vinegar.
Salt to taste
Cut off the top of the garlic and wrap in aluminum foil with a little olive oil. Peel the eggplant, thinly slice and layout on a baking sheet with the eggplant. Find a spot or the garlic. Salt and pepper to taste and sprinkle the veggies with olive oil. Broil until browned and tender. Cool and process the cooled vegetables with the cucumber until smooth. Add lime juice (or a dash of lemon or lime flavored balsamic vinegar.) Season to taste with the hot pepper and salt. Add slices or chunks of avocado. OLE!