Mexican Gazpacho and Jalapeno Cheddar Cornbread

The night after a week of eating cottage food and a day of eating road trip food (in my case, Budweiser beer and salt & vinegar Lay's chips), and the night before to a large Italian sit down family feast, I invited my boyfriend over for a celebratory dinner, despite food being the last thing on my mind.

I wore a cranberry coloured polyester cocktail dress that I found at a vintage store on Roncesvalles Avenue for $15. It is smashing with diamond earring studs and strappy black peekaboo sandals. We had chilled Italian Prosecco. And a bottle of Napa Valley Cabernet Sauvignon that we got at a liquor store in Ellenburg, New York, that my father has been stopping at on his way to the cottage for more than 20 years. The guy has incredible deals. We got a California Cab Sauv, a French Rose, an Australian Sauvignon Blanc and an Australian Merlot for $26. He had three of the wines on a $4.99 special "last case in New York State" sell off. We ate the only meal I could summon myself to eat while I was trying both to detox and to cook in a sweltering kitchen - cold soup and vegetable laden bread with a bit of piquant. It's not fancy but it is sufficient in colour and aroma to make a romantic meal for two. I dressed the table with a tall yellow candle in a silver candlestick, aquamarine placements, grass green linen napkins, and the bamboo blinds pulled down enough to only let in slivers of urban light. The moon shone its silouhette through the matchsticks.

Menu

Mexican Gazpacho

Jalapeno Cheddar Cornbread

Fresh Peas, Mango Green Salad with Poppy Seed Dressing

Baskin Robbins Espresso Bean Ice Cream after a walk through Christie Pitts Park with the dog

Mexican Gazpacho serves 6

2 garlic cloves

1 tsp kosher salt

1 lg. cucumber, peeled,chopped

1 yellow bell pepper, seeded, chopped

2 celery sticks, chopped

4 ripe tomatoes, chopped

1 red onion, chopped

4 cups tomato juice

2 tsp ground cumin (I toasted cumin seeds instead and left them whole for a smoky flavour)

1 tsp chili powder

1/2 jalappeno pepper, chopped, sprinkle in a few seeds

1 Tbsp red wine vinegar

Black pepper

Cilantro leaves, finely chopped

Salsa Topping

1 ripe avocado, peeled and diced

Juice of 2 limes

Directions: Pound garlic and salt in a mortar and pestle. *my garlic only shredded, rather than being pounded out into a paste, but it worked fine 2. Put cucumber, bell pepper, celery, tomato and onion in a bowl, and add the garlic 3. Pulse 1/2 the mixture in a food processor until just blended but still a bit chunky. Pour back into the bowl. 4. Mix in tomato juice, cumin seeds, chili, and top with red wine vinegar. Stir. Chill several hours. 5. Just before serving the soup, dice the avocado and toss with the lime juice. Top each bowl with a spoonful of salsa. Season with pepper and a sprinkling of cilantro leaves.