Summer is gazpacho season. This creamy pink version is a Seville-style based on Julia Moskin’s recipe for Best Gazpacho in the NY Times. Extra points if you grow the tomatoes! Here are some of mine just getting ready to pick. This looks like it will be a wonderful tomato season!

(Makes 6 cups or so)

4 cups diced and seeded tomatoes

1 large cucumber, peeled, diced and seeded

1 whole sweet onion, peeled and diced

1 medium green pepper (Julia Moskin calls for Cubanelle / Italian green pepper but I only had a regular one, which was fine)

2 cloves garlic

3 teaspoons vinegar, sherry or wine or champagne

kosher salt

1/4 cup olive oil

Note: I like to add cottage cheese to make this a balanced meal. I put a 1/4 – 1/2 cup scoop right on top of my bowl of soup, but if you prefer to keep the smooth texture of the soup then add it to the blender. Voila… a quick summer lunch or balanced snack!

Put all vegetables in blender and run until smooth (1 – 2 minutes). With blender on add vinegar and salt, blend well. Then with blender still on, slowly drizzle olive oil in so it emulsifies, causing the soup to take on the beautiful salmon color typical of gazpacho from this region.