Quick Summertime Gazpacho
This is a cinch to make, assuming you have a blender. Tomatoes with a bit of acidity work best, says Deseran, who loves Early Girls and Brandywines. Keep the gazpacho chilled, she suggests, by transporting it in a thermos.

Ingredients:
4 large tomatoes (about 1 ½ pounds)
1 ½ cups peeled and chopped English cucumber
1 cup chopped red onion
½ cup extra-virgin olive oil
2 tablespoons white-wine vinegar
1 teaspoon chopped garlic
Kosher salt
Freshly ground black pepper
Tabasco sauce

Core tomatoes. Using a sharp peeler, peel off skin. Roughly chop.

Place tomatoes, cucumber, onion, olive oil, vinegar, and garlic in the blender. Blend until pureed. Season with salt, pepper, and Tabasco. Refrigerate for 1 hour or as long as overnight. Serves 4.

Recipe and photo courtesy of Picnics: Delicious Recipes for Outdoor Entertaining