So simple you don’t even have to cook it, this Spanish soup of raw, blended vegetables is full of summer flavor. Gazpacho is perfect on a hot, sweaty day when the best meal is a cold drink. Prepare one day in advance.

5 medium-sized ripe tomatoes
1 red pepper
1 cucumber
2 cloves garlic
2 slices country-style white bread
2 Tbsp fresh tarragon leaves
1 Tbsp sherry vinegar
1/4 cup extra-virgin olive oil
Salt and pepper

1. Cut tomatoes, pepper, cucumber, garlic and bread into small pieces and put them in a large bowl.

2. Add tarragon, vinegar and olive oil and mix well. Season to taste with salt and pepper. Cover and let marinate in the refrigerator overnight.

3. The following day, blend the soup and pass it through a fine sieve or strainer. Serve immediately, garnished with homemade croutons.

Makes 8 servings

Recipe by Ania Adamaszek and Edward Martinez, Owners, Pitxi
38786 Pioneer Blvd., Sandy

Photo by Leah Harb