What follows is my recipe for delicious summer gazpacho. In my opinion, it’s the bread and the oil and the wider variety of veggies than usually found that does the trick. Also, the lack of cilantro prevents potential seasoning woes.

• 2 large (28 oz) cans of whole tomatoes
• 1 large cucumber
• 1 green pepper
• 1 red pepper
• 1 big vidalia onion
• 1 or 2 jalapeños
• 4-ish slices of bread
• 1/4 cup good olive oil

(If you put the cans of tomatoes in the fridge the day before making, your gazpacho will be ready for eating faster.) Remove the seeds from the cucumber, peppers, and jalapeño. Coarsely chop half of the tomatoes, cucumber, peppers, onion, and all of the jalapeño. Put them in the blender. Add the bread, oil, and juice from the second can of tomatoes. Puree until smooth. (You might have to blend in two batches. This is okay.) Chop the rest of the vegetables very tiny. Mix, and put it in the fridge. Enjoy cold.