Fire up the grill. Gather some fresh summer fruit and get ready for an easy summer dinner.

You might begin with a cooling gazpacho and end the meal with a slice of watermelon or other sweet melon or a simple cake like this one from the New York Times, substituting peaches for the strawberries.

Here’s an easy gazpacho recipe that requires very little effort especially if you use a food processor or immersion blender. It comes from a charming series of detective novels by American ex-pat Martin Walker who lives in the south of France. The Bruno detective series stars Bruno Courreges, the chief of police , of a small town in the Perigord region. There is usually a murder but the emphasis is on character, setting and food. Bruno is a wonderful cook! The series of 15 books makes quick, delightful reading with its (mostly) likable characters and descriptions of the area. It’s almost like being there.

Bruno’s Garden Fresh Gazpacho

Ingredients:
1 peeled cucumber (if you use an English cucumber, there’s no need to peel it)
1 red pepper
1 yellow pepper
1 1/4 lbs. ripe plum tomatoes
5 tablespoons olive oil
2 glasses white wine (Bergerac sec)or rose (about 8-10 ounces)
glass of water
salt
pepper
3 cloves minced garlic
1 tablespoon tomato puree
small glass of sherry (optional)

Directions:

1. Rough chop the vegetables and mince the garlic.
2. Put them in a food processor or blender with the tomato puree, olive oil, wine and water.
3. Process until broken up but still chunky. Alternately use an immersion blender.
4. Add salt and pepper to taste
5. Add some good quality bread to thicken the soup if desired.

NOTES: No tomato puree; don’t worry. Leave it out. 

Grilled Salmon with Peach Salsa

Ingredients:
Salmon
11/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch of cayenne pepper (optional)
1 pound skin-on salmon fillets (or 4 individual pieces)
2 to 3 tablespoons neutral oil ( avocado, canola, grapeseed,)
For the salsa:
2 heaping cups unpeeled diced peaches
1 medium ripe avocado, diced
1/4 c. finely diced red onion
1/4 c. chopped cilantro
2 tablespoons  finely minced jalapeno (optional)
1 tablespoon fresh lemon juice or to taste
1/4 teaspoon salt or to taste
For garnish:
slices of jalapeño
sprigs of cilantro

Directions:

1. Whisk together paprika, garlic, onion, brown sugar, salt, pepper, cayenne.
2. Sprinkle spice mix evenly on all sides of salmon. Refrigerate uncovered while preparing salsa and preheating the grill, about 20 minutes.
3. Preheat the grill to 500 degrees for at least 15 minutes for until you can hold your hand above the grate for 2 to 3 seconds .
4. In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeno, lemon juice, and salt. Season to taste with more jalepeno and salt or a pinch of sugar.
5. Brush all sides of the salmon with oil, about a tablespoon total. Brush a bit of oil onto the grill grates also so that the fish will not stick.
6. Place the salmon skin side up on the grill pan and transfer the pan to the grill.Close lid and cook for 2 to 3 minutes. Gently lift a corner of the fish. The grilled side should be opaque and show some sear marks.
7. Gently flip the fish skin side down, close lid and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon will be opaque with a slightly translucent middle. Continue cooking for more well-done fish.
8. Remove from grill and serve immediately topped with salsa and garnished with cilantro and jalepeno.
9. Serve with brown rice.

NOTES:

• The salsa would also be very nice with ripe mango and lime juice.
• Boneless chicken breast , boneless chicken thighs or even very firm tofu could be substituted for the salmon.
• Cook on the stove using an oiled grill pan, 4 to 5 minutes per side for the fish. Adjust cooking time for chicken breast, chicken thighs or tofu.
• Or bake skin down at 400 degrees for about 12 to 15 minutes depending upon desired doneness.