One of my favorite summer dishes is gazpacho. In fact, I've never met a gazpacho that I didn't like. And, I didn't meet a gazpacho until about six months before our first son was born. I saw a recipe in a magazine and it looked delicious but--cold soup? I'd never heard of such. It had become my habit to take myself to lunch after each OB visit. We were living in La Jolla, CA at the time and Cafe Lautrec was a favorite restaurant. There on the menu was gazpacho and I gave it a try. So after each appointment (which of course included a weigh-in), I took myself to a little corner table at the Cafe L. There I lunched on a bowl of the chilled goodness followed by a warm brownie a la mode. I know! But, I had a whole month to put this all behind me (literally) before the next weigh in. The outcome was a gorgeous baby boy! I repeated the procedure a few years later and the result was the same--another gorgeous baby boy! While I am not a medical professional, nor do I think this would work for everyone (besides, Cafe Lautrec closed a few years back), it just seemed the right thing to do back then.
I've tried many recipes through the years and this one is my favorite. It's a combination of recipes that I haven't tried to change for a number of years now. For the brownie a la mode, you are on your own.
1 cup sliced cucumbers
5 large tomatoes, peeled and seeded
1 tsp salt
1 tbsp red wine vinegar
4 tbsp fresh lime juice
2 cloves garlic, chopped
2 tsp Worcestershire sauce
dash of Tabasco
Chopped cucumbers for garnish
1. Combine all the ingredients in a blender, food processor or use an immersion blender. Process to a fairly smooth consistency.
2. Chill the soup until it is very cold. After chilling, taste and adjust the seasonings as desired.