Once summer hit, all I wanted was soup. I don’t know why but despite the heat, I craved vegetable soups. The summer corn soup I made a month or so ago was more than satisfying, but then my cousin sent me a recipe for another summer soup that renewed my craving: gazpacho. Gazpacho is a cold, tomato-based soup with Spanish origins. I had never had it before, but what could be bad about pureeing a bunch of fresh raw vegetables together and letting the flavors meld together overnight.
How I eat it: garnished with some fresh basil the next day (the longer it sits, the better the flavor)