Two things are true about the latter days of summer. The first, is that there’s a beautiful bounty of fresh fruits and vegetables ripe for the picking. The second, is that it’s too darn hot to properly cook any single one of them. Even turning on the stove to do a quick stir fry of green beans and eggplant can feel like a chore in July and August. Luckily, there are plenty of no-cook and barely-cook dishes that make the best use of summertime produce, like a classic gazpacho.
Gazpacho is a Spanish soup, and in its essence is very easy to make. For this traditional version from Jerez de la Frontera, Spain, all you need is sherry vinegar, two slices of stale bread, tomatoes, bell pepper, garlic, olive oil, water and salt. Not only is this a great way to use the best of your garden, but it’s also a delicious use of leftover bread….