This afternoon we endured 100 degree heat to visit the Oakmont Farmer’s Market in Haverford, which is run by one of Alex’s professors. Thanks, Janet, for your warm welcome and amazing produce! Not only did we score free samples of Great Harvest S’mores bread, but we found some beautiful tomatoes and a cucumber for the Gazpacho soup we’ve been intending to make all summer.

We looked up a recipe on Cooks Illustrated, but added a few extra ingredients recommended by the various Gazpacho experts in our lives. No actual cooking required, and the speed of the recipe depends on the preciseness with which you care to chop. I am obsessive, it took about 30 minutes. We also made delicious garlic croûtons with our leftover Bittman bread by simply brushing them with olive oil and garlic, and toasting them in the oven. This soup was so easy to make, and made for a great, cool meal on an unbearably hot evening.

Ingredients:
3 large tomatoes
1 large bell pepper
1 cucumber
1/2 red onion
1 garlic clove, minced
1/3 cup red wine vinegar
4-5 cups V8 juice
2 cups cilantro
salt
pepper

Instructions:
Chop the tomato, pepper, cucumber, chopped cilantro and onion into very small pieces, and combine in a bowl. Let sit for about 5 minutes. Add the vinegar and garlic, and salt and pepper to taste. Add V8 juice and stir. Add a few ice cubes and refrigerate until cool.