Summer is a great time for Gazpacho as the tomatoes are so ripe and delicious, the cucumbers are nicely flavored, etc. It's just lovely to have a cool soup for summer full of nice fresh vegetable flavors. Nothing could be easier...sort of like salad in a blender, tossing in all the ingredients, giving it a whirl, seasoning it (I like a lot of pepper), chilling it (or not), and the soup is ready for eating.
I prefer Gazpacho without a lot of extra fat in it, so I like to go light on the olive oil, and don't drizzle any on the top to finish. It's great without any oil at all in my mind. I could make this and eat it once a week in the summer, it's that good.
Next week is Coquelets sur Canapés (Roast Squab Chickens with Chicken Liver Canapés and Mushrooms) page 246 in Mastering the Art of French Cooking, Volume I by Julia Child and Pommes Pont Neuf (Pont Neuf Potatoes) page 253. {Substitute straw potatoes for pont neuf, if desired.}
If you would like to see how the other Whisk Wednesday members fared in this class, click here, and then on the Whisk Wednesdays connect to individual bloggers, and as always, Shari has the ingredients posted on her site at the click.