Vibrant as always!
Thanks.
Have been eating chilled food this week. We have high temperatures until at least early next week. It’s 34C/93F as we speak. This kind of temps used to last only a few days but it’s quite common and lasts much longer in recent years.
Not technically a soup, but as I haven’t been able to get to my favourite udon restaurant I made some udon at home and froze a few portions. Last heatwave I served it in a cold soy broth, not too dismilar from this.
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Yeah, not exactly a soup, well, depends how much sauce you are have, there is Zaru Soba too.
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I just picked up some buckwheat flour and thought of giving soba a try 
I’m growing tomatoes and soon I’ll have enough ripe ones at the same time to make gazpacho. At the moment it’s cherry tomatoes I have a fair few of, I guess I can bung those in as well.
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I am very fond of Chef José Andrés.
A true gem …
Have a couple great ones I promise to post this weekend.
