Yeah, I’m not sure anyone will read this with the inconsistency and long gaps between posts as of late. But hey, at least my mom will! Hi mom, you’re awesome!
Anyway, I woke up this morning and it was already hot. San Jose gets a little toasty in the summer for a Northern girl like me. I’m happy up to about 80, then above that I start perspiring considerably. Our garden, however, loves the heat. This is evidenced by the giant squash that seem to grow overnight:
We also have lemon cucumbers, bell peppers, jalapeno peppers, serrano peppers, and heirloom tomatoes that are going along quite well right now (the only unsuccessful thing we planted was strawberries. :( ). Our apricot tree recently fruited intensively for 3 weeks then was done.
So when I woke up this morning, Imembered how much I like gazpacho when it’s hot and that we had an awful lot of cucumbers that needed to be used in the garden. A blender or a food processor makes gazpacho a breeze, really, so I threw some together and had it for breakfast with a cafe au lait (made with a Bialetti Moka Express generously gifted by a certain Mr. & Mrs. J/G from New York, New York, which makes some mighty fine caffeinated beverage!). Gazpacho and espresso is not a bad combo.
Honestly, I’m not much of a recipe follower…if you’re that way as well, I’d recommend you check out the Food and Wine Tips for making excellent gazpacho. And go ahead, eat it for breakfast. It’s pretty darn good!