Tuesday, July 12, 2011

Not planning. Not now, anyway.

So, in the summer, it's much harder for me to make long-term dinner plans, just because I don't really want to... If I have a bit more time and flexibility, I'm happy to go with the flow and decide each day what sounds good, or plan based on what's ripe in the garden.

But we're still making some good stuff, and I like to keep track of recipes that work.

So last night we had lovely gazpacho, along with grilled chicken and salad.

The gazpacho was easy and yummy:
1 cucumber, peeled, seeded, diced
1 yellow bell pepper, seeded and diced
6 tomatoes, diced
1 sweet onion, diced
half a red onion, diced
handful of basil leaves, thin sliced
6 tablespoons white wine vinegar
1 tablespoon olive oil
bit of salt and pepper
dash of sriracha

Mix it all up, put batches of it in the food processor, and blend until it's the consistency you like. I made mine still a little bit chunky. I left about a cup unblended, and just stirred the bigger pieces in with all the rest. Refrigerate.

This is some gazpacho with goat cheese on baguette.

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