WHEN THE SUN’S MELTING EVERYTHING BUT YOUR APPETITE, WE GO COLD. COLD SOUP. COLD PASTA SALAD. NO STOVE, NO STRESS — JUST A BOWL OF GAZPACHO AND SOMETHING REFRESHING ON THE SIDE.

Here’s how to do gazpacho right:

Fresh tomatoes, cucumber, bell pepper, garlic, olive oil, and vinegar — blended, chilled, and finished with crunchy toppings.

You’ll need:

• 6 ripe tomatoes, peeled
• 1 cucumber, peeled and chopped
• 1 green bell pepper
• 1 garlic clove
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• Salt to taste
• Ice water (if you want it thinner)

Top it with:

• Diced cucumber
• Yellow bell pepper
• A basil leaf
• A drizzle of olive oil

Best served in shade, with Zinas Greek Pasta Salad on the side — or Tuscan Pasta Salad.