Blender Gazpacho

I’m not a big fan of cold soups, but I make an exception for this zippy Spanish number. It takes a minute to make in a blender, uses up the inevitable glut of late-summer garden veggies, and is a great start to an alfresco dinner party in the dog days of summer. Since this recipe is so simple, it’s best to splurge on high-end extra-virgin olive oil, real Spanish sherry vinegar, and buttery imported Marcona almonds; you will taste the difference. Instead of plain tomato juice, I like the com