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

Serves 4

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.


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