Shanghai has taken hot and humid to a whole new level.
It’s so hot there’s warm water coming out of the cold tap.
It’s so hot the first app I check is AccuWeather and not AirQuality.
It’s so hot I lose my appetite if I go outside for too long.
That’s how hot it is.
It’s 37C at 7am in the morning and it cools down to meagre 31C around 1am.
Not that I’d know because
- I’m hiding away in our apartment with the aircon cranked up. I’m in denial because whenever I check the forecast there’s just more of the same
- I can’t remember the last time I was out til til 1am
Seems like everyone has left town and I’ve just got back. Even Rich has left town.
The only thing I want to eat is this, my go-to itshotterthanhelloutside recipe. This is my version of gazpacho and I’m afraid there’s not really a recipe to follow – just a guideline.
I work on a ratio of 1 lebanese cucumber, 1 red capsicum, 1/2 red onion and a load of tomatoes – red and yellow, large ones and cherry ones. Whatever you can find – but pick the most colourful ones.
A good handful of dill and/or coriander, a healthy dose of salt & pepper and half a red chilli goes in.
Plus a couple of glugs of red or white vinegar (again doesn’t really matter) and olive oil.
There that’s helpful isn’t it.
It changes every time I make it but it always tastes the same. How does that happen?
What else do you need to know?
- No knife skills are required – other than to avoid cutting your finger off when you cut everything up into chunks and throw into the blender.
- It gets better the longer you leave it in the fridge.
- It’s a chunky soup because I don’t skin the tomatoes. And chunky soups are more filling right?
- This is great served with cold soba or udon noodles. You’ll have to trust me on that one.
- Or better still serve in a shot glass with a shot of vodka and an oyster. A gazpacho Bloody Mary kind of thing.
Purists need to look away right now.
That’s an olive oil ice cube. Right there on top.
I have no idea where I got the idea from but it works.
Actually I think what happened was I used to drizzle olive oil on top before I served the gazpacho and then I must have seen somewhere how to freeze herbs in olive oil and then I had an epiphany. Or something.
Anyway, I won’t insult your intelligence with a how-to-do I’m sure you’ll suss it out.
I will insist though that you use a good fruity vintage or you will be slurping an oil slick which I imagine wouldn’t be that great.
There’s a jug of this in the fridge most of the way through the summer. We never seem to tire of it.
Unlike this heat. I’m over that already and there’s another 4 weeks of it yet apparently.
You haven’t heard the last of it you know that right?
Here’s the ‘recipe’ for you.
Any tips for dealing with the heat in the city? Apart from getting the hell out of Dodge?
Everything but the kitchen sink Gazpacho
- 4 large tomatoes or 8 roma tomatoes approx 450g
- punnet of red cherry tomatoes or a mix of red & yellow approx 150g
- 1 red capsicum cored and de-seeded
- 1 lebanese cucumber peeled
- 1/2 red onion
- handful of chopped dill and/or coriander
- 1 red birds eye chilli
- olive oil
- red or white wine vinegar
- salt & pepper
Cut the chilli in half and put half to one side.
Chop everything up roughly and throw into a blender with the half chilli.
Add a couple of glugs of vinegar and olive oil along with whatever herbs you are using and a good few grindings of salt & pepper.
Blend for a at least a minute - the more you blend, the more watery it will become. That's a good thing otherwise you will have salsa and not soup.
Taste and adjust flavour. I always seem to add more vinegar as we like it tart but that's just a personal thing. If you want more chilli, go easy.
Chill for as long as possible.
Serve with an olive oil ice cube and sprinkle with more herbs.