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There’s a soup for all seasons, and summer is no exception. Chilled gazpacho, along with a big salad is my perfect summer dinner. And summer lunch. And dinner again the next night if there happens to be any left. This is a bit of a twist on a Spanish style gazpacho. I make it numerous ways, always drawing on the memory of the one I had on this day. Sometimes I switch up the peppers, sometimes I make it raw. Sometimes I add a few spices. But I particularly love the subtle smoky flavor that happens when the ingredients are first…

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