We live in a phenomenally small apartment, so cooking during the summer is akin to turning on the heater. On high. Thus, meals that can be prepared without the use of the stove, or meals that can be cooked in the toaster oven are summer musts in this household. Here is one of my favorite, favorite, favorite foods with a little twist that requires no source of heat to be turned on in the house. Remember, foods taste best when made with local and/or organic ingredients!

Smoky Gazpacho

1 16oz. can of stewed tomatoes
1 16oz. can of fire-roasted stewed tomatoes (if you can't find these, you can always roast them in your oven a la Sr. Bittman, although this means that the whole "keeping your apartment cool" thing is negated)
1 each green, yellow, and orange bell peppers, diced
1 cucumber, cored and diced
about 2c of diced tomatoes
1/2 vidalia onion
1/2 bunch of cilantro, chopped, plus stems for garnish
3 cloves of garlic, finely chopped
2 limes
dash of chipoltle pepper
salt and pepper, to taste.

Yogurt or sour cream

Using your blender or food processor, puree together the 2 cans of tomatoes, along with the included juice. Stir in the peppers, onion, tomato, cilantro, and cucumber. Juice the limes, and add the juice. Add the chipoltle pepper, salt and pepper to taste. Chill. Serve topped with yogurt or sour cream and topped with cilantro. Preferably with quesadillas that were made in the toaster oven. Enjoy!

1 comment:

Meg Blocker said...

Mmmm, gazpacho! Is this the one you made for me last summer? If so, I heartily endorse it!

I had some folks over for dinner last night and did the whole cooking ahead or not cooking at all thing for the same reason. We had corn soup (Dorie Greenspan's recipe from the new Bon Appetit - and it's actually vegetarian, except for the bacon garnish), a giant nicoise salad, and buttermilk cake with mascarpone and sherried berries. All fresh ingredients were local - not a lot of sherry- or olive oil-making going on in NY. ;-)