These last few weeks have been hot, hot, hot. HOT. In reality, it’s only been in the upper 80’s, but in Seattle that’s end of times type weather.
So I’ve been loath to turn on the stove or oven at all if I can possibly avoid it – we’ve been using the grill a lot and eating lots of no cook food – salads, raw veggies, fruit…ice cream. Ahem.
Last Friday, I noticed a new little farm stand that popped up in our neighborhood and I picked up some really wonderful local produce. Tomatoes, cucumbers, peppers, onion. And I thought…AHA! Gazpacho. Spicy gazpacho – with some buttery avocado and some nice cold, cooked shrimp for protein!
I made a huge batch and ate off of it for days. DAYS. And it kept on getting better. You can make yours as spicy or not spicy as you like. Leave off the shrimp and you’ve got a meal that pretty much defies any dietary restriction. Gluten free. Dairy free. Sugar free. Vegan.
After I finish this post, in fact, I’m going to whip up another batch because I polished off the first batch at lunch today. It’s that good and I’m kind of obsessed.
You will be too – make some!