Summer isn’t officially over until September 22, you know.

So here’s another summery recipe.

As much as I absolutely adore pumpkin spice and everything nice…

Summer is still my very favorite season.

This recipe is as summery as it gets.

There’s no cooking of any kind required.

And it’s packed with super fresh, flavorful ingredients.

Like lots and lots of fragrant, juicy tomatoes.

Plus refreshing, crisp cucumber!

And a splash of extra virgin olive oil, red wine vinegar for a subtle kick, fresh basil to amp up the summery factor, anddd of course the bestest of buds, S&P.

Blend, scoop, then serve.

Aren’t easy peasy recipes just dandy?

If you dig bread and cheese, slather a creamy slab of burrata on a thick slice of fresh baguette, then dunk that whole blob of cheesy carbs into your soup.

Souper.

P.S. Enjoy this soup room temp or chilled. I personally prefer room temp, but if you’re feeling patient and sweaty, go for the cold version.

P.P.S. Please do not attempt to make this recipe with the flavorless pale orbs known as winter tomatoes.

P.P.P.S. Some people like throwing some raw onion and garlic into their gazpacho, but if you’re single like moi over here, I would strongly recommend leaving those two out of the picture.