This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.

Summer soup

The first tomatoes are ripe in the garden, we grow sweet Tessaloniki tomatoes that can handle the summerheat. They are juicy, we fire roast them in a cast iron sauce pan in a wood fired barbecue, the intense heat bursts them and retains their flavors and juices, great for cold soup.We add some pureed sundried tomatoes in olive oil from last year, fresh persian cucumber, red bell pepper, fresh basil and chopped green onions in a cup of cold broth.

We make our own cold Gazpacho Soup from garden grown ripe ingredients, so the soup changes as different vegetables ripen.Here is the recipe from the wife of famous chef Jose Andres. It tastes better than what I have been doing. I am adding it so I wont forget when garden vegetables are in peak season again.

A no Bell Pepper Version

This is my mom's traditional Spanish gazpacho, with a personal touch of watermelon and cumin that makes it irresistible. A 400ml ration is enough for a standalone, extremely healthy and satiating dinner, making it the best friend of diets!

I love gazpacho. I've been experimenting to find the perfect balance of ingredients to suit my taste. I've made them slightly sour to enjoy even when you've lost your appetite on a hot summer day.You can go ahead and change the measurements to your liking. I do recommend, however, using only a small amount of the onion and garlic. I also like to squeeze some lemon onto this soup before serving. Also keep in mind that the flavors of the soup will mellow out on the following day. Recipe by Setsubunhijiki

#throughglass

Different than most recipes. From The Complete Galloping Gourmet Cookbook, 1972 Best with in-season vegetables!

This refreshing Gazpacho Andaluz is the perfect summer dish—cold, light, and packed with the flavors of ripe tomatoes, cucumber, and olive oil. Originally from southern Spain, this traditional recipe is quick to prepare, incredibly healthy, and loved even by kids. It’s a delicious way to enjoy fresh veggies and cool down on a hot day!

I made my own refreshing and tart version of a gazpacho that I love.Use as ripe a tomato as you can.If you can't get very ripe tomatoes, you could also use tomato juice with no added salt.Adjust the amount of vinegar according to your preference. If you have it, using sherry vinegar will give the gazpacho an even more authentic taste. Recipe by pichans

On hot days this is my go to lunch or dinner starter. Affordable (if you have a garden most ingredients will be on hand) and packed with flavor.