Throughout the hottest days of summer time, this straightforward gazpacho recipe is a welcome reduction, mixing effortlessly with none cooking. That is the time to interrupt out your highest-quality tomatoes—those bursting on the seams with juice. Any red-ripe tomato will do for the bottom, however give the vine finish a sniff; it ought to be aromatic and close to intoxicating. Seize some cherry or grape tomatoes too for the ultimate flourish. If you will discover heirloom tomatoes for both, go for them. And after mixing, in case you discover you’ve picked a less-than-stellar bunch, add in a pinch of sugar for stability.

Remember to lob off the ends of your cucumbers earlier than peeling them. The ends include bitter compounds that your peeler might drag into the remainder of the cucumber if not checked.

Spanish gazpacho is finest served ice-cold and wishes time for its flavors to meld, so refrigerate for not less than an hour after mixing. Whilst you wait, prep just a few garnishes like a chunky cube of recent tomatoes, English cucumbers, and pink peppers for texture. Add croutons for crunch, pickled pink onions for chew, or a minced jalapeño in case you crave some chile warmth. For a celebration appetizer, serve the chilled soup in shot glasses with a drizzle of extra-virgin olive oil and a recent basil leaf or a sprig of cilantro. Or for a bolder possibility, do that watermelon gazpacho with kimchi.