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One 15-ounce can black beans, rinsed and drained

1 cup cooked fresh or frozen corn kernels

1 red bell pepper, seeded, deveined, and cut into strips

½ medium red onion, sliced

1 avocado, sliced

GARNISHES (OPTIONAL)

Mexican crema or sour cream

Crumbled queso fresco or shredded Monterey Jack cheese

Grilled Chicken Gazpacho

In late summer, when the tomatoes are ripe and the weather is hot, this cooling soup makes its traditional appearance at our house. The addition of grilled chicken turns it into a hearty main-course meal. Gazpacho is easily made in the food processor or blender, but remember that a good gazpacho retains the texture of its ingredients, so use a light touch when pureeing the vegetables.

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To grill the chicken: Preheat the grill to medium. Stir the olive oil and garlic together in a small dish and brush the chicken with the mixture. Sprinkle with the cumin, salt, and pepper. Grill, covered, turning once, for 4 to 5 minutes per side or until no longer pink in the center. Cool and shred into bite-size pieces. Set aside.

To make the Gazpacho: Drop the garlic cloves into the food processor through the feed tube with the motor running. Process until minced. Add the green bell pepper and onion and pulse a few times until mixed and chopped into smaller pieces. Add the cucumber and pulse a couple of times. Add the tomatoes and pulse until chopped into smaller pieces and mixed with the other vegetables, making sure the vegetables retain their texture. Pour the vegetable mixture into a large bowl. Stir in all of the remaining gazpacho ingredients, and then the chicken.

Serve at room temperature or refrigerate for 1 to 2 hours and serve cold.

SERVES 6

CHICKEN

2 teaspoons extra-virgin olive oil

1 garlic clove, minced

3 boneless, skinless chicken breast halves (about 1 pound)

2 teaspoons ground cumin

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper

GAZPACHO

2 garlic cloves

1 green bell pepper, seeded, deveined, and coarsely chopped

1 medium onion, coarsely chopped

1 cup coarsely chopped peeled cucumber

3 cups coarsely chopped tomatoes (3 medium tomatoes)

One 11 ½-ounce can tomato juice (about 1 ½ cups)

1 cup reduced-sodium chicken broth or water

2 tablespoons sherry vinegar or fresh lime juice

¼ teaspoon crushed saffron threads

1 tablespoon extra-virgin olive oil

½ teaspoon coarse sea salt

¼ teaspoon freshly ground pepper

¼ cup chopped fresh basil

Ratatouille Gratin with Gruyère and Eggs

I have no self-control at farmers’ markets and enthusiastically buy much more than we can possibly eat in a week. I’m the one with several cloth bags hanging from my shoulders, a bushel basket of tomatoes in my arms, and a loaf of French bread to clear the way in front of me. This recipe, with its abundance of vegetables, is perfect for those days.

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Preheat the oven to 375°F. Brush a 6-cup gratin or baking dish with extra-virgin olive oil or coat with nonstick cooking spray.

to make the ratatouille: Pat the cut-up eggplant and zucchini dry with paper towels. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil and heat until the oil is shimmering. Add the eggplant and cook, stirring occasionally, for 3 to 4 minutes or until lightly browned; remove the eggplant. Add the remaining tablespoon of oil to the pan and reduce the heat to medium. Cook the zucchini, stirring occasionally, for 2 to 3 minutes or until lightly browned; remove the zucchini.

Add the onion and green bell pepper and cook for 3 minutes or until the onion begins to wilt. Add the garlic and cook for 30 seconds or until fragrant. Stir in the tomatoes and cook for 3 minutes. Return all of the vegetables to the pan and stir in the basil, salt, and pepper. Cover and cook for 5 minutes or until the juices are thickened. Stir, reduce the heat to medium-low and cook for an additional 5 minutes. Spoon the vegetables into the baking dish.

Make four indentations in the vegetable mixture with a large spoon. Crack each egg into a small bowl and gently slide