Weather forecast on Tuesday was for warm-ish weather so I thought, cool-ish dinner. This no-cooking dinner with a spicy gazpacho and a creamy avocado toast hit the spot.

My gazpacho contains a 14 oz. can of tomatoes and a little over a pound of fresh, cored tomatoes (I leave the seeds and skin on), 6 inches of seeded cucumber, a whole seeded poblano pepper, 2 cloves of garlic, half an onion, 1 1/2 T sherry vinegar, and 1/3 cup olive oil. Season with a teaspoon of kosher salt. Whiz it up in the blender. Taste. Adjust salt and add part of a jalapeño for back of the throat spiciness and several shakes of hot sauce for front of the mouth spiciness. Blend and taste again. Adjust again if needed. Refrigerate until dinner. You might want to spin it once more before serving.

Gazpacho chilling in the refrigerator

This was my first go at avocado toast which has been trendy for a while. It is so simple. Here is what I did. Toast “good” bread. Scrape toast with garlic clove. Put mashed up avocado on top. The garnish is up to you. I added some scallion, fava beans, and basil. A drizzle of olive oil might be good although the avocado is full of good oils itself.

Gazpacho and avocado toast with fava beans

Wow, talk about easy, colorful, super healthy, and delicious! I think I will plan at least one meal a week based on a cold soup and a bruschetta of some sort during the summer!