Gazpachos are the most refreshing way I can think of to celebrate seasonal vegetables. The story goes that the gazpacho, said to be the oldest known chilled soup, was popular in Andalusia and in the Arab world, where farmworkers would throw together stale bread and vegetables they had on hand. The genre has definitely evolved since.
My own adventures with gazpacho began when I was in grad school in Ames, Iowa, in need of a meal I could put together fast and carry in a thermos. All it took was enough planning to allow the mix — typically cucumbers, tomatoes and onions — to “cure” overnight in the refrigerator.
After I moved to Seattle for work, trips to Pike Place Market inspired me to branch out, ingredient-wise. I reached for summer squash, beets, rainbow carrots.
I am now one of those people who get excited about trying new vegetables, and I look for ways to incorporate them into my family’s diet. These days I’ll find gazpacho fixings at the farmers market and in the bins at international food stores.