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Remember how at the beginning of July I wrote that missive (while drunk, obviously) about how I only want to eat cold soups this summer? Shortly after that I found this New York Times interactive feature (their term, not mine) on cold soups that Mark Bittman (he wrote How To Cook Everything, you know who he is, come on) put together.
I have been making and eating about a quart of gazpacho a day since then. (When I’m home, that is. Work gets in the way of my all gazpacho diet plan quite a bit.) I’m a big fan of the tomato+watermelon+cucumber+raw garlic+herbs+olive oil combo, which is what’s pictured here.