Melon Gazpacho

As we get into August and the hottest part of the year, it’s nice to have dishes that don’t take any heat. The Spanish soup Gazpacho is perfect for the situation. We prefer ours in a more rustic style than is traditional, opting for something that’s closer to a pico-de-gallo than a tomato soup. It might not be very pretty but if it’s hot and we want to be lazy; so we don’t run the blender longer than we have to and skip the mess of straining. A blender would work here, but a food processor is best. If you have neither, O.G. gazpacho was made with mortar and pestle, so you could make it work by cutting the veg as small as possible, and smashing it the best you can. It’s pretty hard to mess up when the veggies taste this good. This tastes even better the next day so it can also be an extra-convenient lunch or dinner if you don’t finish it all when you first make it.