Spanish Gazpacho

Gazpacho, a much-loved cold summer soup. We have it for lunch or supper, with sandwiches or zucchini fritters, with sweet corn from the garden or just with chips like salsa. It's a great way to use excess produce from the garden (or from your CSA). It takes only minutes to fix, can be kept in the fridge for 3 or 4 days, although it's unlikely to last that long because it is such a refreshing treat on a hot day.

Ingredients: 1 1/2 pounds ripe tomatoes, no need to peel or seed About 2 cups tomato juice, or I like 1 cup juice and 1 cup of Zing-Zang bloody mary mix 2 medium cucumbers, cut in chunks Half a red bell pepper, cut in large pieces Half a medium onion, cubed, or 3 green onions 1 small jalapeno, seeds removed 1 garlic clove 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Chopped cilatro for garnish Place everything in a food processor in batches and chop fine, leave some tiny chunks for texture. Chill at least 2 hours or overnight. Serve with a dollop of sour cream or plain yogurt, if desired, and some chopped cilantro on top.

Cold Cucumber Soup for Summer

Cold Cucumber Soup I learned this recipe from the late Billy Joe Tatum many years ago. I've made cucumber soup half my lifetime but Billy Joe's method completely changed my method. Ingredients 3 or 4 medium to large cucumbers Half of one average-sized onion, sliced 3 tablespoons butter 3/4 cup plain yogurt 1 1/2 cups buttermilk 3 cups chicken broth Fresh dill Salt to taste Start with 3 or 4 medium to large cucumbers. Peel if the skin is bitter, otherwise peel or don't peel. Remove the seeds if they are large. Slice cucumbers and set half aside. In a skillet, melt about 3 tablespoons butter, then add in HALF of the sliced cucumbers and the onions. Simmer about 5 to 7 minutes. Add approximately 2 cups chicken broth (canned or fresh, whatever you have on hand). Continue simmering for another 5 to 8 minutes, just until the onion is nearly transparent. Working in batches, put the simmered cucumber and onion in a blender with another 1 cup chicken broth and the remaining fresh cucumber slices. Add the fresh dill, yogurt and buttermilk and blend well. Chill several hours or overnight before serving. Add a dollop of yogurt or sour cream and some diced cucumber and dill as garnish on top.