We are in full-on summer mode over here. Last week we had a week-long heatwave with the hottest temperatures ever recorded in Switzerland north of the Alps. It reached about 36°C/96.8°F here in St. Gallen and 39°C/102°F in Geneva. This was unbearable considering most of the houses and buildings have no air conditioning. 

Easy, no-heat-required meals got us through the week, and you better believe this gazpacho was on the menu. It was the perfect remedy, but even if we weren't in a heat wave, gazpacho would have still turned up in my kitchen this summer. There's nothing better than making a delicious, nutritious soup that perfectly frames the ripest of sun-kissed summer produce and can patiently hang out marinating in the fridge, waiting to be ladled into bowls. The thing I love most about gazpacho is that it can and should be made ahead and is even better the next day. This makes it the perfect accompaniment to last-minute weekday meals or the first course to a casual summer dinner party. Once it cooled down to a reasonable temperature later in the week I made some Manchego toasts to go along with it for the perfect light dinner on a warm evening.

Wishing you all a happy summer full of warm, sunny days, a cool breeze, and nourishing summer eats!
~Katie

Easy Gazpacho with Manchego Toasts

Serves 4-6
Notes: I use a lower ratio of tomatoes to cucumber because I prefer the flavor. As a result, this gazpacho does not have the brightest red color one might expect to see.

• 8 medium tomatoes (just shy of 1 kg/2 lbs.)
• 1 long English cucumber (leave skin on if organic)
• 1 yellow bell pepper
• 2 cloves garlic
• 1 red chili (or 1/2 tsp. red pepper flakes, or to taste)
• Half of small bunch basil (1/3 cup, packed)
• 1 1/2 tsp. salt
• Freshly ground black pepper, to taste
• 3 Tbsp. sherry vinegar
• 1/3 cup extra-virgin olive oil

1. Core and quarter tomatoes and roughly chop cucumber, bell pepper, garlic, and chili.
2. Add to a standing blender along with chili, basil, salt, pepper, and vinegar.
3. Blend until almost smooth, then add olive oil and blend until completely smooth and oil is emulsified. Taste, adjust for seasoning.
4. Transfer the mixture to a large storage bowl and place in the fridge to chill, covered, for at least 2 hours.
5. Serve chilled with Manchego toasts, if desired. Gazpacho lasts in the refrigerator for 2-3 days, covered.

Manchego Toasts with Grainy Mustard

Serves 4

• 4-8 slices seedy bread (or your favorite variety)
• Grainy mustard
• 4-8 slices Manchego cheese

1. Preheat oven to broil and place slices of bread on a baking sheet.
2. Spread a liberal amount of mustard on each slice of bread. Top with Manchego slices and broil for 2-3 minute, or until cheese is melted and bubbly.