Summertime Gazpacho

Originally from Andalusia, gazpacho is a chilled soup as much defined by its preparation — raw or blanched vegetables blended and served cold — as it is about its ingredients. For years, the gazpacho only on restaurant menus was tomato based, but now you'll often find almond, grape, and melon versions. It's one of the easiest dishes to make. All you need to get started is a blender and some super-tasty, juicy tomatoes, cut into large chunks.

Gazpacho was designed for hot summers: Andalusia, where it's from, is Spain's southernmost region. Not only does it eschew the heat of cooking, it also takes advantage of summer produce at its peak. Served cold, it's the ultimate cool and refreshing meal. There's nothing better during the dog days of summer.

• 6 ripe, best quality summer tomatoes
• 1 red pepper
• 1 cucumber
• 1 spring onion
• 2 garlic cloves
• 6 strawberries
• 1/2 tablespoon olive oil
• 2 tablespoons Jerez vinegar (Sherry vinegar)
• 1 1/2 cup raw cream or heavy cream
• Salt
• Pepper
• 4 small pinches of Espelette pepper