When I realized that gazpacho is supposed to be fully blended, my life changed. There is definitely a debate about how chunky/smooth gazpacho is supposed to be, but my vote is with the Spanish version. This is such a delicious and easy recipe, perfect for those hot summer days when you don't want to turn on the oven.
Roughly chop the following veggies (better if they are local, ripe, and high quality): tomatoes, peeled and seeded cucumber, green pepper, red onion, clove or two of garlic. Combine in a blender with red wine vinegar, olive oil, and salt. After the gazpacho is smooth, continue blending but drizzle in a steady stream of olive oil and you will see it magically become "creamy" as the oil emulsifies. Taste and add more salt if needed.