Beet Gazpacho

It doesn’t get oppressively hot very often in Beaune, but when it does, we lean into cooling foods. When we were developing this recipe, we suddenly realized that it was possibly the first time we’d ever written a recipe that required no real formal technique and exactly zero cooking—assuming you have the toppings, pickled mustard seeds, and crème fraîche already in your fridge, as we usually do. It’s so simple, but so good—and incredibly refreshing served ice cold on those hot summer days.