In the coming weeks, here are some of the posts we’re preparing:  How and Why (and Where) to Eat Andouillette in Paris; From Brussels to Bruges – the Best of Belgian Beers and Beer Cuisine; Off the Beaten Track – Finding Hidden Culinary Treasures in Amsterdam and Fab Foodie Weekend Get-Aways.

In the meantime, I wanted to share my latest hot weather passion for Traditional Chilled Gazpacho.  Honestly, it’s the most refreshing thing on a sweltering summer day – the bright flavors of the garden (or your nearby Farmer’s Market) combine delightfully for this healthy refresher.  Make lots and serve very chilled (even with an ice cube or two)!

Traditional Chilled Gazpacho

• 4 lbs of tomatoes (seeds removed)
• 1 cucumber (peeled)
• 1 yellow pepper (stem, seeds and ribs removed)
• 2-4 cloves garlic
• 1/8 baguette (stale)
• 1 tsp red wine vinegar
• 1 cup water
• 1 tbsp extra virgin olive oil
• salt and pepper to taste

Cut the baguette into large chunks and soak in water.  While the bread is soaking, roughly chop all the vegetables.  Squeeze the water from the bread and add to a food processor or blender along with the water, vegetables, vinegar and salt and pepper.  After the mixture has pureed a bit, add the olive oil with the food processor still running.  Blend for at least another minute.  Chill in the refrigerator for at least an hour.

When serving, garnish the soup with some of the vegetables chopped finely as a garnish.  Add ice cubes as desired.  Enjoy!