Here at Sunnyfield we value sleep above all. We strive to keep our circadian rhythms in sync so we can be almost normal members of the family. That is why the bread is never ready until afternoon. Fresh bread for supper is a good thing. Have the leftover bread for French toast or gazpacho at lunch.
Here’s my Mom’s authentic Seville-style gazpacho:
In a blender combine:
chopped vine-ripened tomatoes 3/4 full
1 T. cider/sherry/your favorite vinegar
3 T. extra virgin olive oil, good and fruity
salt to taste
1 slice stale French bread or the like
1 clove crushed/pressed garlic
Blend and refrigerate for at least an hour.
Serve w/ garnishes of chopped cucumber, peppers, boiled eggs, etc…