Gazpacho is one of my favorite dishes to make when the weather starts transitioning from the cool breezes of spring to the heat of summer. The combination of fresh vegetables and aromatic dried herbs remind me of coming in from playing outside (normally sweaty from riding my bike or covered in grass and mud from “exploring” in the woods behind our neighborhood with my brother and the kids who lived next door) when I was little to find my mom standing barefoot in the kitchen, humming to herself as she prepared dinner with whatever seasonal ingredients were on hand. To me, the scent of fresh chopped tomatoes, onions, and peppers just smells like summer.
I love gazpacho because it can easily be a meal on its own or serve as a refreshing side dish for a more substantial main course. While I normally opt for spicier versions, this time I chose to try this recipe, which calls for adding a teaspoon of sugar and a teaspoon of dried tarragon, giving the soup a slightly sweet taste, which helps to complement the flavors of the tomatoes. Although the prep time is very short (only about 20 minutes), be sure to start plenty ahead of the time you’d like to eat, as it needs to chill in the fridge for at least two hours to let all the flavors combine.