If your counter looks anything like mine, it’s probably that time of year when you gather up your haul of tomatoes and turn them into soup. Tomatoes are best stored and eaten warm, so you’ll probably be starting with tomatoes at room temperature. Plan on making this recipe early enough in the day that it has time to cool thoroughly. It will be worth it, especially on these hot, humid, late summer days.

I had gazpacho for dinner last night, and between the sun and the heat it was a perfect way to end the day. To me, August is just another word for Gazpacho. In fact, if I ever end up serving on a committee to change the names of the months, I am going to float a suggestion in favor of changing the name of this month to “Gazpacho.”

This recipe is another one of my favorites, and the fourth in a month-long feast of YHIOYP gazpacho recipes.

5 large, very ripe tomatoes
1/2 English cucumber (10-12″), unpeeled
1 bell pepper, red or green
1 small red onion, peeled
1 large carrot, peeled
1 Tbsp. finely chopped hot pepper (serrano, jalapeno)
1/2 tsp. crushed red chili flakes
2 large garlic cloves
2 cups tomato juice
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. black pepper
scallions

1.  Chop the onion, bell pepper, carrot, and cucumber, and divide into two equal batches. Put one batch in a soup pot, and put the other into a small bowl.

2.  Chop the tomatoes. Reserve one cup for the small bowl, and add the rest to the soup pot.

3.  Pour the remaining ingredients (tomato juice, olive oil, balsamic vinegar, chili flakes, hot pepper, garlic) into the soup pot, and puree with either a hand mixer or a blender. Add the salt and pepper and mix again.

4. Add the small bowl of chopped vegetables to the pureed soup, and mix gently, Do not blend again. Place in the refrigerator for 1-2 hours, until very cold.

5.  Garnish with chopped scallions and serve. Serves 6-8.