As the drowsy sunbaked daze of August dampens appetites and ambition, only dishes that allow for minimum effort will do. In Spain (and elsewhere, too) that dish has long been Andalusian gazpacho, the quintessential chilled soup made from a garlic-tinged broth of tomato, water, olive oil, and raw vegetables. It is cool, refreshing, and—most importantly—almost as easy to prepare as it is to eat.
While classics are classics for a reason, even the most traditional among us crave an update now and again. One incarnation sure to become a new hot-weather hit: the smooth avocado-cucumber concoction from artist-baker Lexie Smith.