I’ve been eating the hell out of some gazpacho lately. It’s a perfect summer soup because it’s meant to be room temperature or cold, and it’s very adaptable for those of you creative chefs out there.
I use Mark Bittman’s recipe from his HOW TO COOK EVERYTHING book:
http://www.howtocookeverything.tv/recipe.php%3Fnid=144.html
It’s simple. I omit the vinegar, bread, and anchovies, and instead (per one of the variations in his cookbook), add two green onions, 1/2 green pepper, 1/2 jalapeno, and a dash of lime (or lemon) juice. Adds a nice flavor with just the right amount of spice. Try it with a nice B.L.T. on toasted sourdough (or your sandwich of choice) for a pleasant, easy summer meal that takes very little time and leaves very little mess!