Guess what. It’s hot again. The rest of August has been pretty tolerable but Monday, Tuesday, Wednesday this week it is back to the upper 90s. As a result I am shifting to my hot weather dishes.

Gazpacho is pretty simple to make. You just put all the ingredients in a blender and let it rip. Give it a taste and adjust the seasonings and put it in the refrigerator until dinner time. Add some garnishes when serving. I made small dice of cucumber, Serrano chile, and onion. Plus I added a drizzle of olive oil.

If it is too thick thin it out with V-8 or tomato juice.