Gazpacho is one of my standard favorites for a summer heat wave. It’s best when it’s had time to chill. I make it the day before I want to serve it because the flavors blend better on the second day. One of the things that’s so great about gazpacho is that it’s almost infinitely flexible — almost any vegetable will work nicely as either part of the broth, or as garnish. It’s also incredibly easy if you have a blender, taking only about a half an hour from start to finish. Here’s a basic recipe, but be creative and make it your own. [...]