The plan today was to work in the yard, go for a walk, run some errands, etc etc etc but it’s Too Darn Hot. The cat’s laying on an ice pack, the dogs are hiding downstairs, and boyfriend and I draped ourselves in wet cotton last night while working on the computers.
When it gets like this, people line up out the door at Bonnie Brae for ice cream, or head over to Waterworld for some refreshing fun, but for me, it’s all about the gazpacho. I can’t stand “real” food in this heat, so my tried and true standby is a giant icy bowl of gazpacho. It’s spicy, crunchy, chunky and chilly, and so very very good for you. Also, it’s as easy as all get out.
3-4 sweet peppers (red, orange, yellow)
1 pack of tomato “cherubs” in red, or yellow, or half/half
2 stalks celery
1 small red onion
2 green onions (stem and bulb)
2 cloves garlic
1 large container of low-sodium V8 juice
a few dashes of chipotle tabasco, a sprinkle of sea salt, a toss of cracked pepper, and a bit of cilantro (all to taste)
Chop the solids into varying bite sizes (but mince the garlic – nothing like a bite of raw garlic!) and combine in a large bowl (I use the 3rd one down from my french nesting bowls). Sprinkle with the salt and pepper. Pour in the V8, until it just about covers the veggies. Chop and stir in the cilantro, and add to taste the chipotle Tabasco. Chill overnight, and eat whenever you want.
The good thing about this is that it’s SO DAMN HEALTHY for you! And the cold/hot combo is insanely refreshing. Also, it’s a very forgiving recipe, in that you can add something, take out something, puree a bit of it for a thicker base, it’s gluten-free, it’s fat-free, and it’s lower in sodium than a lot of foods.
SO GOOD. I’m going to go make some now.