Hey, Grandpa, what's for dinner?

I am glad you asked.

14 cups of gazpacho

Gazpacho is an Andalusian word for "chopped up, random garden-vegetables and served up as cold soup". OK, I made that up but it is a fine functional definition.

There really is no recipe. It depends on what is ripe in the garden: Cucumbers, yellow zucchini, tomatoes, onion, garlic, basil, lemon juice, maybe some shredded carrots. It is a fine use for over-ripe cucumbers if you strip-out the seeds and the jelly around them.

As a note for next year, Easy Pick Gold zucchini is superior for Yellow Fin. The Yellow Fin never wanted to shed the spent flower and suffered from blossom-end yuckiness. No such problems from EPG. I like yellow zucchini better than green ones. I can see them so they don't get over-mature and shut down the plant's production.

Vegetables, lacking fats and proteins, it is common to add olive oil or serve with sour cream (the Eastern European variants). I will serve it with bread-and-butter and chicken fingers tonight. I used V-8 juice for the liquid and a bit of lemon juice.

Gazpacho is a great way to keep the heat out of the kitchen and still maintain the illusion that we are high-class people rather than peasants/dirt-people.