The secret of excellent gazpacho is fresh, natural vegetables at their season’s peak: yellow tomatoes, melon, bell pepper and cucumber. You can keep the gazpacho wholly vegetarian, and vegan using only olives and diced vegetables as a garnish or serve it with chorizo, cured ham and shrimps. The chunky soup is easy to make; it comes together quickly in the food processor. Refreshing chilled Golden Gazpacho is perfect for lunch on hot summer days. Find the recipe here…