My garden went gangbusters this year. Yay! And while I'm completely and totally over zucchini at this point, I'm still loving the sweet, vine-ripened tomatoes and crisp cucumbers that just keep coming. Here's my recipe for a super-easy gazpacho, which can be served at room temp, but I like it slightly chilled. For a thicker soup, add some bread to the blender, but that's not necessary, especially if you're gluten-free. If your gaz gets too thick, you can add some tomato juice, or even just some cold water. But keep the ingredients fresh, and you can't screw this one up!