It was cold this week, at least by August standards. While I was relishing those 60-degree days, I still found myself sporting sandals and my usual summer gear just layered underneath a coat that I had to dig out of the back of the closet. I was surprised to see people wearing boots, but then I realized that must be the opposite of someone wearing shorts on a warmish winter day.
I always struggle with the transition back and forth between seasons. From what to wear to what to eat, it is impossible to be consistent. The cooler-than-normal spell did have me craving chai lattes, but August is back. In celebration I made gazpacho, which was a better choice than the hot soup that was on my mind. There will be plenty of time in the months ahead to consume food for warmth.
Adapted from Felicity Cloake
4 ounces stale crusty white bread
2 pounds very ripe tomatoes, diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
1 medium cucumber, peeled and diced, plus more for garnish
2 garlic cloves, peeled and smashed
1/2 cup olive oil plus more for serving
2 tablespoons sherry vinegar
Salt to taste
Chopped hardboiled eggs and olives for garnish
In a large bowl, soak the bread in cold water for 20 minutes. Squeeze out the excess water and place in a food processor. Add the tomatoes, red peppers, green peppers, cucumbers, garlic and vinegar and process until smooth. Season with salt to taste. Push the mixture through a fine mesh strainer and chill in the refrigerator.
Garnish the soup with cucumber, hardboiled egg and olives and drizzle with olive oil before serving.