Last week's heat wave prompted me to concoct the best beat-the-heat supper known to mankind: gazpacho! This variation turned out so well I'm writing it down so I can do it again next time it gets hot.
2 medium cucumbers, peeled and seeded
2 large yellow bell peppers (or orange or red)
1 medium white onion
1 clove garlic
1 jalapeño chili pepper
1 small handful cilantro
approx 8 medium tomatoes
approx 6 cups tomato juice
juice of 2 medium limes
Do it all up in the food processor in medium size batches. Chop fine, but don't puree. Leave some of the tomatoes slightly chunky, and don't chop the onions too fine.
Pop in the fridge all day or even overnight. Serve with tortillas and maybe a dollop of sour cream. Makes enough to share.
I might just have to swap the jalapeño for a habanero next time.