Hot Summer Nights: Poached Cod on Gazpacho

I have made this dinner a dozen times in the months of July and August....it is so refreshing, and is a great idea to use up the abundance of tomatoes in the garden.

To be honest, it comes out different every time, because I use different tomato varieties, and don't measure exactly, but it is always delicious.

You can eat it for lunch, or serve it for dinner with some poached cod or white fish.

Taste as you go, and remember, don't puree it, keep it a bit chunky, like a salsa.

Here's how:

3 ripe tomatoes (sometimes I throw in cherry tomatoes too!), cut up

1 small cucumber, peeled

1/2 red onion

1/2 of a red bell pepper

1 garlic clove

1/2 tsp cumin

juice of a lime

2 tsp of red wine vinegar

big handful basil leaves or cilantro (I prefer cilantro)

1 tsp kosher salt

black pepper

You can use a blender, but I don't own one anymore, mine broke! so I throw everything in the food processor.   I pulse it a few times only, so it stays a bit chunky.....

Taste as you go, you might want more vinegar or garlic, but I usually use this ratio.

To poach the fish, you just bring a pot of water to boil with 1 bay leaf, some lemon slices and peppercorns.   Throw the fish in and simmer about 8 minutes.

Remove with a slotted spoon and serve over bowls of this yummy gazpacho.

It's so refreshing.

Stay cool!