An almost heat-less dinner.
The heat hasn't dissipated, so the stove stays off...as much as possible.
Thursday night, it was a somewhat classier soup and sandwich.
A nice crusty bread, drizzled with olive oil, sandwiching slices of Cantal...a French, raw milk, cheese. Toasted in a skillet.
Oh, nice...neither a strong or mild flavor, a good cheese, and melted well.
This was a Summer Tomato Soup, recipe from Food & Wine (if you want it, let me know).
I'm not a big fan of gazpacho; I think it's partly the acidity, and partly because it's cold.
This recipe claimed to be less acidic, so I decided to give it a try.
Tomatoes, Kirby cucumbers, red onion, tomato juice and lemon juice, and herbs (called for basil and cilantro, I substituted parsley for cilantro); puree. Season and chill.
Mix herbs with goat cheese, place a dollop of cheese in soup bowls, and garnish.
The recipe called for sugar snap peas, radishes and at least one other thing; I just used avocado.
While it was much better than any gazpacho I've tried before, I'm still not sold on the whole cold soup thing.
But, it came together quickly, required no more than fifteen minutes in front of the stove, and was pretty good.