I’m trying to make one new recipe each week, so I might as well share them with you, right?

The temperature here is nearing ninety degrees, so I decided to make gazpacho, a stew of raw vegetables. I only had to boil water for a few minutes in order to peel the tomatoes. Upon reflection, I could have avoided that step by just using tomato juice and/or canned tomatoes.

Anyway, here’s Alton Brown’s gazpacho recipe. I didn’t make any alterations this time, other than doubling the recipe.

I’m serving it with some Rosemary Olive bread I picked up from Market Basket, and some Chèvre (French goat cheese).