3 easy summer gazpacho recipes to keep you cool

​​Sweltering weather calls for something easy in the kitchen that doesn’t require heat to prepare. Gazpacho is served chilled, making this cold soup a perfect summer meal. ​ ​ The typically

tomato-based soup, made of raw, blended vegetables, originated in a southern region of Spain called Andalusia. That traditional version is stripped down compared to many of those found in

the U.S., which might have enhancements that range from watermelon to lobster. ​ ​ Though there’s a reason simple versions of centuries-old dishes have stood the test of time, elevating a

basic gazpacho takes only a few quality ingredients, according to Lara Dunston, a Southeast Asia-based travel and food writer who cowrites the blog Grantourismo.​ ​ At the heart of the soup

are the tomatoes. They should be sweet, plump, ripe and red, she says. ​ ​ If you can’t find tomatoes at their peak, sprinkle a good-quality sea salt and freshly ground pepper on canned

tomatoes because it “brings out the flavors and natural sweetness like magic,” Dunston says. “If you’re on a low- or no-sodium diet, sprinkle in some chili flakes.” ​ ​ A top-quality

Spanish, Italian or Portuguese extra virgin olive oil drizzled on top of the soup before serving “is also going to take your gazpacho to a whole other level,” she says. ​ ​ Experiment with

these three recipes from foodies who’ve upped the ante on an age-old soup.​ ​ John Eisensmith RED PEPPER ALMOND GAZPACHO​ ​ _Courtesy of John Eisensmith, chef, instructor and owner of Season

to Taste, a culinary school in Durham, North Carolina._​ ​ NOTE FROM THE CHEF: “Around the world, there are a couple thousand people making gazpacho right now, and everyone is making it

just a little bit differently. It’s just a combination of flavors that can be put together in different forms to make endless varieties. … It’s simply a puréed mixture of tasty vegetables or

produce, balanced by a little bit of acidity and sweetness.”​ ​