andaluzian gazpacho

So, I may have been taking the whole “if you can’t take the heat, get out of the kitchen” adage too much to heart.  Apparently, July’s not cutting us any breaks (I’m not actually complaining, by the way.)  So, I’ve turned to meals that don’t require I turn on an oven or slave over a saute pan.  What better example than good old gazpacho?

I used to have a favorite gazpacho that I would make every year, once.  It required picky, fine chopping, and the resulting bits of tomato, pepper and cucumber swam in a spicy broth of vegetable juice and Tabasco.  It was good, but there’s not a lot I find more tedious than neatly chopping tomatoes.