Summer has arrived in Vermont. It’s 83 degrees in the shade. At the farmers’ market, I saw the biggest Spanish onion I have ever seen. After the farmer assured me that no steroids had been used, she went on to say that the onions were sweet and mild. I thought, “Perfect for gazpacho,” that wonderful raw, Spanish soup served cold. Plans for dinner came together quickly, along with the tomatoes, cucumbers and bell peppers I needed for the soup I chose three curried vegetable samosas from the “Taste of Africa” booth and headed home.

Although many cooks use a food processor or blender to make a uniform soup I like the taste and appearance of hand cut vegetables. Here’s how I did it: … read more