Andalusia, Spain: It was ONLY 107° today in Indio... and 107° is the predicted temperature for the next two days. Record-breaking heat in Palm Springs, breaking the record from 1963. Obviously, we need to get out early to exercise, but we are both so pokey in the morning with our coffee, emails, and the New York Times crossword (an especially tricky one this morning). DT headed out on his bike, then found me, and we walked nearly three miles together, but finished before it was too blistering. Most of the time we walked along the golf course cart paths. No golfers. We think six more coaches herded (not a typo) out of the resort this morning.
I made a batch of my Gazpacho, and popped it into the fridge so it would be icy cold for dinner. Dave took a portion down to Mary & Captain Jim as well. Then I poached some chicken for our dinner tomorrow (another cold supper).
Our cocktail hour was not very exciting. We were outside, under our shady pavilion with the ceiling fans on TURBO, but it was still hot. Really hot.
At least I thought to put the appetizer plates in the freezer a few hours before serving... along with my martini glass, of course.
We did enjoy a pretty pink sunset and - and that huge moon. Really a beautiful evening.
The gazpacho really hit the spot in this heat. No, I did not serve a salad with the soup, as gazpacho is just a salad whirled through a food processor. The appetizer plates were enough... and no cheese tonight because the cheese I served yesterday globbed into fondue in five minutes in the heat.
After dinner, we took another walk to get a better view of the Flower Moon (I forgot to take a photo - just go outside tomorrow night and check it out yourownself.
Until my next update, I remain, your moonstruck correspondent.
This gazpacho is the best I have ever tasted and can be made one day ahead. Veggies can be chopped by hand, or in a food processor. Don't cut the vegetables too fine - this gazpacho should seem more like a runny salsa than a creamy soup. Healthy and delicious. For a luncheon, I often double this recipe and serve it from my small punch bowl.
2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
12 ounces vegetable juice (such as V-8)
1 teaspoon Tabasco, or to taste
¼ cup extra-virgin olive oil
Salt & pepper to taste
Mix the above ingredients in a large bowl, and then add:
2 large tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, chopped
Half of one yellow onion, chopped
Stir to mix. Keep chilled; serve chilled.
Serves 6, as a first course.