Savoury,  Soup

Gazpacho and midnight feasts

France has been subjected to apocalyptic heat and unusually large, uncontrollable forest fires over the past ten days. Apparently though, this isn’t punishment enough; according to Britain’s half-witted Foreign Secretary, France is also single-handedly responsible for the giant tailbacks happening at the Port of Dover. And today, a colleague of the half-wit, who is also on the Genius Podium, is piling the blame on France for a ‘meltdown’ at the UK Passport Office. As Clément Beaune, the French Transport Minister, said: ‘France is not responsible for Brexit’.

Although Java The Guard Dog has been sleeping outside during the hot weather (by ‘sleeping’ I mean running round and round the house all night, like a maniac), one of our resident deer has been sneaking midnight snacks, apparently consisting of Léo’s grapevine leaves, with a side order of my geranium flowers. As the geraniums are on the terrace attached to the house, this is pretty unabashed as petty crime goes, but Java, who is only interested, randomly, in guarding the compost heap, has been of no use whatsoever. There were no such unlawful goings on during Hugo’s watch, I can tell you. Java, get your act together!

We’ve been eating a lot of gazpacho in the the past few weeks, as it’s been too hot to cook. We haven’t even been able to use the barbecue for fear of setting our surrounding forest on fire. The original recipe dates back to Roman times. Tomatoes are particularly beneficial during hot, sunny weather as research shows that a powerful antioxidant, lycopene, could protect our skin from UV damage from sunburn. Tomatoes are a rich source of lycopene.

Ingredients (serves 4-6)

1 cucumber, peeled and chopped

1 red pepper, deseeded and chopped

1 green pepper, deseeded and chopped

1kg ripe plum tomatoes, skinned and chopped

2 garlic cloves, peeled and crushed

1 onion, peeled and chopped

50ml olive oil

75g stale white bread, chopped

3 tablespoons sherry vinegar

Sea salt, freshly ground black pepper

Dash of tabasco (optional)

Place the prepared vegetables, bread and olive oil into a blender and mix until smooth. Then add the seasoning, mixing again. Taste and adjust. If the mixture is too thick, you could add some cold water. Refrigerate for at least two hours before serving.

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