It’s getting hot in here

For those of you lucky enough to be blissfully unaware, for the second time this month Melbourne is in the throes of another heatwave, with temperatures set to soar above 40 several times this week.

I didn’t cope well in the heat 2 weeks ago. I live in a ground floor apartment by by beach, that normally stays nice and cool till the afternoon sun streams in, then quickly cools down again at night time. However lately it hasn’t been cooling down at all – we’ve either got no breeze at night, or just warm gusty winds. Not pleasant. Especially when you don’t even own a fan, let alone an air-conditioner.

Last time the weather was like this I was working from 2pm to midnight, and actually kind of looked forward to going to work, just to get some air con time. This time I’m on holidays for the week, so no such luck. Tomorrow I do plan on going to buy a fan, however I fear most shops are going to be sold out, with everyone having the same thing on their mind.

At least the shops will be air-conditioned!

In the meantime, my blender has been getting a workout, making endless smoothies and soups. Soups in summer? Gazpacho is the ultimate summer soup – its like a smoothie in a bowl.

Does anyone else associate Gazpacho Soup with Red Dwarf? For many years this was my only knowledge of the soup. One hot day I tried making it myself, and I was hooked. Visiting Spain I had the chance to try it there a few times, and loved every version I tried.

Rimmer

My version is adapted from Jamie Oliver’s recipe, which you can find here. It’s ridiculously easy to make. I like it best served with parmesan cheese and sliced avocado. It’s close to being a bloody mary, without the vodka!

Gazpacho soup

Gazpacho soup

Gazpacho Soup recipe

Ingredients

  • 4 or 5 ripe tomatoes
  • ΒΌ loaf of yesterdays bread (crust off)
  • small cucumber (peeled & rough chopped)
  • 1 red capsicum (deseeded & rough chopped)
  • 2 cloves garlic, (peeled)
  • Extra Virgin Olive Oil
  • Sherry or red wine vinegar or apple cider vinegar
  • Tabasco sauce
  • Sea salt
  • Freshly ground black pepper

Method

  • Prick each tomato with a knife, cover with boiling water for about 30 seconds. Take out and peel.
  • Slice bread and place in a bowl.
  • Pour over 100ml of water to soak
  • Place cucumber, red capsicum, garlic and peeled tomatoes into blender. Blend them together.
  • Add the soaked bread, a good glut of olive oil and a small splash of vinegar and tabasco. Blend again.
  • Taste soup, season with salt and pepper, and a good splash of water to loosen the mixture.
  • Retaste and re-season if necessary.
  • Pour into a jug, and keep in the fridge to chill – the longer the better!
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