Gazpacho is a cold soup that hails from the south of Spain, where people really know what to do with heat-loving summer vegetables. One gift of the hot, dry summer we've had? Gorgeous tomatoes.
If you've been avoiding the kitchen because it's too hot to cook, take heart. This soup requires no form of heat whatsoever to prepare.
1 quart tomatoes
2 sweet peppers
1/2 bunch scallions
1 bunch garlic scapes
1 bunch sorrel
1 cup olive oil (but you can use less if you want)
a couple tablespoons apple cider vinegar
1/2 teaspoon sea salt
about a cup and a half of ice cubes or cool water
Process the olive oil, vinegar, salt, and tomatoes in your blender first, then follow up with the cucumbers, herbs, scallions, and peppers. Depending on your blender, you might need to stop and stir, or blend in batches.
It's traditional to throw several slices of stale baguette into the blender with the vegetables, but we don't feel we need it. If you're looking to make a more substantial meal out of this, walnuts are nice addition.