The heat seems never ending and I am starting to recycle my hot weather meals. I use this NY Times recipe as a starting point for my gazpacho. https://cooking.nytimes.com/recipes/1017577-best-gazpacho?unlocked_article_code=1.JE4.HT8S.aPXx_YXLQmVT&smid=ck-recipe-iOS-share

Of course there are little tweaks along the way – more salt, more spice, some V-8 juice. I am tasting it as I put more ingredients in the blender.

The pita and hummus are store bought. I use the remainder of my gazpacho garnish, small diced onions, cilantro, cherry tomatoes, and cucumber, to top the hummus.

We have leftover gazpacho for Sunday’s lunch. I will bet it tastes even better after a night in the refrigerator!