For more than a week now I have been eating gazpacho for lunch and dinner. I start with a banana for breakfast, but gazpacho is my main source of nutrients from day to day. Given the heat, it is just perfect for the season. And all the key ingredients—tomatoes, peppers, and onions—are from my own garden. Mind you, the garden is as unpolluted as it can possibly be. Indeed, I share my food with pests of every description. My hot sauce, olive oil, and salt are the remaining ingredients for a delicious cold soup. Different mixes of everything on offer provide for sufficient variety, too. A little bit of dark bread and a few morsels of Parmesan cheese from the local store complete the picture. But I forgot the local red wine, which gives a punch to every meal. Anyway, it is almost noon already and it is high time for good old gazpacho!