Yield: 2 to 3 large-ish portions or 4 small cups

With fresh fruits and vegetables glistening in the refrigerator and perspiration glistening on my skin even at 8:00 a.m.–or 8:00 p.m.–cool, hydrating, and refreshing gazpacho seemed to need be the order of the day.

Nothing is easier nor more nutritious than chunking up vegetables and fruit and giving it a good whirl in the food processor or heavy duty blender.

Quasi-decadent garnishes include bread cubes toasted in a tiny bit of olive oil and sea salt, roasted and salted sunflower seeds, mint sprigs, and a drizzle of olive oil. I used blood orange flavored for this batch, but unflavored olive oil would be just as delicious.

When the heat’s got you down, this soup will perk you right up.

Tomato-Peach Gazpacho

1 red onion, peeled and quartered

1 large tomato, cored and quartered

1 peach, pitted and quartered

1 tangerine, pitted and quartered

Juice of 1 small to medium lime

1 to 2 cloves garlic or roasted garlic

1/2 teaspoon smoked paprika or to taste

1/2 teaspoon garlic powder

Sea salt and freshly ground black pepper to taste

Garnishes: croutons, roasted and salted sunflower seeds or other seeds or nuts, mint sprigs, drizzle of olive oil, flavored or plain

place everything except garnishes in the bowl of a large food processor or heavy duty blender and process or blend until as smooth as you desire. Ladle into bowls or cups, garnish as desired, and erve immediately or chill, covered, until serving time. Garnish just before serving.

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