Dinner on the patio. Gazpacho and stuffed crêpes.

Gazpacho Soup

3 pounds tomatoes, cored and coarsely chopped

1 seedless cucumber, peeled and coarsely chopped

2 red bell peppers, coarsely chopped

1 jalapeño, seeded and coarsely chopped

1/4 cup red-wine or balsamic vinegar

1/3 cup extra-virgin olive oil

3 cloves garlic

1 teaspoon chopped parsley

¼ teaspoon cayenne pepper

Salt and freshly ground pepper

3 Tablespoons matzo meal or breadcrumbs.

In a blender, puree the vegetables until smooth. Strain the soup into a deep bowl, season with salt and pepper, and serve.

Keeps well, refrigerated, for several days.

 

Stuffed crêpe (it is like a crêpe lasagna)

Stuff with sauteed onions and mushrooms, spinach and a white sauce. Add grated cheese. Bake and serve.

Done