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The weather is hot here now in zone 6 and especially with global warming signs everywhere. This is the hottest summer I have known to date.

However, the summer vegetables are in abundance. We have green peppers, tomatoes, plum tomatoes, cucumbers, onions and more. Now what to do with them without heating up the kitchen?

If you have not introduced your family to the cool pleasures of a Spanish summer soup that needs no cooking then now is the time to do so with some grand bowls of Gazpacho.

What can be better than partaking of a tasty liquid salad from the southern Spanish region of Andalusia? Nothing, except maybe being there and the last time I was in Spain I visited that region of Andalusia and discovered that its best known dish is Gazpacho. The chef I spoke with said it probably was introduced or created as a soup when Spain was part of the Islamic world during the Middle Ages and in those times Gazpacho was then called ajo blanco because it did not contain tomatoes in the recipes at that time, just garlic, almonds, bread, olive oil, vinegar, and salt.

Originally Gazpacho was called the poor people's food and now today it can usually be found only in our better restaurants.

When you use bread in my recipe make sure you use bread that is at least 4 days old and you may have to leave it out to make sure it gets stale.

Arlene's Andalusian Gazpacho

First I cut up 1 medium size red onion into large chunks and put it into my food processor or blender. Then I add 1 large green pepper which I have cored and seeded and ½ of a large cucumber cut into chunks. All of this I chop briefly making sure I keep my texture chunky. Do not over blend!

I pour out about ¼ of my chopped vegetables into a bowl which I cover and put into the refrigerator for use later. To save time, I usually put it right into the serving bowl I will use on my table later on.

The next thing I add to my food processor which has the remaining vegetables still in it is 1 pound of firm tomatoes which I have peeled and quartered, 4 slices of stale white bread, (which I have cubed or torn apart) 2 cloves of peeled garlic, 2 tablespoons of red wine vinegar and then I blend all once more, very briefly.

At this point if my mixture is too thick I add a little water to lighten without making it too thin. I season with salt and pepper to taste and then I pour all into a large serving bowl, cover and place in the refrigerator to chill. This keeps well for 24 hours so it can be made a day ahead of time.

Just prior to serving chop1 large, ripe plum tomato and add it to my reserved vegetables I had set aside in the beginning and put into a small serving bowl.

The secret to Gazpacho is now at hand. Re-taste the Gazpacho and add more salt and pepper if needed as the refrigerator will dull the flavor. Ladle into CHILLED bowls and serve immediately. Pass out the reserved bowl of vegetables and a bowl of croutons.

Enjoy!