With the recent surge of warmer weather, a light and refreshing soup seemed like the only way to start a meal.  To be honest, the first time I ordered gazpacho, I was a skeptic.  I couldn't imagine why anyone would want to drink soup served cold, but regardless of my initial thoughts, I tried it.  Since then, this soup has quickly become my go-to spring/ summer soup -- it's refreshing, versatile, and beautiful to look at.  I've tried many versions but always use this recipe as the base.  This time around, I saved half of the chopped vegetables and top the gazpacho with it, and substituted crushed red chili peppers for tabasco; and as for the croutons, I sprinkled parmesan and spread garlic over each slice of bread before throwing it on the skillet.

+BLOVIN'+