I almost died today. Or felt like it. In my head, parking a few km down the mountain to start my usual Saturday 20-24km run would mean my run would be flat.

The run was beautiful, looping around trails in the mountains outside Jerusalem, near Givat Yearim and Kesalon:

Problem was, it wasn't flat. Not even a little bit.

During all those yellow/orange/red sections - so, like, an hour+ - I was kicking myself for not making gazpacho yesterday. It would have tasted amazing post-run (although, let's face it, my running socks probably would have tasted amazing provided they were chilled first). I had stocked up on extra veggies at the market especially with this recipe in mind. I made it once before, and it's lovely. Granted, my recipe looks a bit different from the published recipe on Epicurious.com, in that I entirely ignore the quantities (do people really measure out vegetable amounts in recipes?!). Like most recipes, I tend to use them as guidelines, rather than hard-and-fast rules. I'm by no means a seasoned chef, but I know my way around the kitchen enough to feel confident tweaking recipes even if I've never followed them before - it's just a matter of knowing which things you can change or substitute (# of garlic cloves) and which things are best left alone (flour:sugar:egg ratios in baking). Of course, if a recipe involves yeast, the only thing I change is adding the instruction "hold your breath and pray."

Well, after a fantastic banana-pear-yogurt-milk-flax-peanut butter smoothie (thankfully I did not have to eat my socks), I set to work making the gazpacho I spent 7 brutal miles drooling over.

First things first:

Because cooking isn't cooking without a glass of wine.
Please note the still-wet bottles from my water belt. I have an amazing transition time in my running-drinking biathlon.


One of my favorite things about living in Israel is the plethora of amazing fresh produce. Cucumbers here have FLAVOR. Plus, you don't have to peel them, because their skins aren't made of wax. And, it's cheap - peppers right now are about 4 shekels/kilo, which works out to about $1/kilo, which works out to 45c/pound. So many conversions, so little time.

Ingredients all assembled, I set to chopping. And chopping. Like I said, I didn't measure anything, I just made sure I had room left in the bowl for the liquid ingredients and that all the colors were in a nice proportion. Final count: 2 peppers (one yellow, one orange), 3 tomatoes, 3 cucs, a handful of cilantro, 2 little red onions, one hot pepper, cumin, pepper, homemade chicken stock, the remainder of the bottle of white wine vinegar, a 3-second pour of olive oil, one liter tomato juice, juice from half a lemon. Plus, the mashed garlic-salt-egg concoction (with 3 cloves and sea salt) and breadcrumbs to thicken.

  Before:                                            

                      
After:

It's now merrily chilling, and unless we eat during the Germany-Argentina game, it will be dinner. Unless Ron gets to it first, I already had to keep his nose out of the bowl once!