Wednesday: another gazpacho, tuna salad

I don't think I can get tired of gazpacho. This one had fresh tomatoes (peeled, of course), cucumber, onion, garlic, olive oil, basil, parsley, salt, pepper, water, and sherry vinegar.

To go with it we did a big salad: shredded iceberg lettuce, carrots, cheese, tuna, flageolets, cherry tomatoes, and a dill-chive-caper-anchovy vinaigrette.