Gazpacho, from Spain, can be your No. 1 appetizer soup for your summer patio parties. Or, serve it as Bloody Marys for cocktail hour. It makes good use of the garden harvest and only gets better over time in the fridge. Big plus: No cooking required.

Gazpacho, from Spain, can be your No. 1 appetizer soup for your summer patio parties. Or, serve it as a Bloody Mary for cocktail hour.

It makes good use of the garden harvest and only gets better over time in the fridge. Big plus: No cooking required.

SUMMER GAZPACHO

 3 large tomatoes, peeled and chopped  2 tablespoons fresh lemon or lime juice  1 teaspoon honey  1⁄4 cup fresh cilantro or parsley, chopped  1 avocado, peeled and sliced  6-8 green onions sliced thin, tops included  1 medium zucchini, sliced  2 cloves garlic  1 jalapeno, seeded, or two dashes hot sauce (optional)  1 tablespoon olive oil, extra virgin  Salt and pepper to taste

Best if made a day ahead. Puree ingredients in a food processor or blender until smooth. Chill at least three hours. Serve in chilled bowls garnished with fresh lemon slices or cheese croutons (Italian bread cubes grilled in olive oil dusted with grated cheese). Serves 4.

Note: This makes an excellent vodka Bloody Mary mixer.