Gazpacho Recipe | Simply Recipes

Gazpacho is best served near the end of the summertime when (a) it's super hot outside and (b) ripe tomatoes are easily available.

Don't EVER try to make this without using good tomatoes!!

As the recipe points out, it should be served cold.  So, make it, cover it, and leave it in the refrigerator for a few hours to not only chill it down but to let the flavors meddle together.

My host-mother in Spain would make this in the morning as we were waking up (about 8:00) and would refrigerate it until lunchtime (about 2:00).