Gazpacho rocks.

And it's sooo easy to make. Really great on a summer day, if this weather ever gets warm again, which we know will happen soon enough.
Anyway, Spanish affecionados will insist that you must soak chunks of a baguette to provide the "body" for this chilled soup, but yesterday, I proved them wrong and just blended a can of canellini beans into the soup instead. Way more nutritious than white bread, me thinks.

On with the recipe: 5-6 roma tomatoes, 3 cloves garlic, 1 seeded red bell pepper, 1 peeled and seeded cuke, 1 can of canellini beans, drained and rinsed, a big handful of fresh basil from my CSA, some olive oil and balsamic or red wine vinegar to taste. Blend it all in your blender in batches. Chill. Enjoy!

FYI, our Spanish friends, who showed us how to make this, recommend that the gazpacho be well-chilled first, then served as an aperatif in a wine glass, no spoon.

Personally, I love it so much, I would chug it straight from the blender like a frat boy with a beer bong.