Melissa Clark, who has been contributing to the New York Times Food Columns since 2007, has a wonderful new cookbook out this summer – Dinner in French. Inspired by time spent by her family in France, the recipes included in this book were just what we needed this summer as we limited our outside worldly travels to self-quarantining during COVID-19. If you, like us, are missing traveling and all things France, this is one way to be transported.
Gazpacho by Way of Provence is a perfect combination of watermelon, fresh tomatoes, shallots, garlic and basil. Topped with fresh crouton, more fresh basil, and a drizzle of olive oil, it was a perfect dinner for a very warm summer night.
Unlike the Spanish versions, there are no cukes and the sting of jalepeno, while included, is less pronounced. This one is definitely going into our summer rotation. The recipe can be found in the link below; however, if you love French food and French cooking, the book is a great investment – and you won’t be disappointed.