On a hot summer evening, nothing beats a chilly bowl of gazpacho. This recipe, made with cucumbers, yogurt, lemon and dill, is particularly refreshing. You can prepare this recipe in a matter of minutes, and the fact that there's no need to turn on the stove keeps you even cooler. Serve it for a weeknight porch dinner, along with a BLT or a tomato, mozzarella and basil sandwich. This recipe can be made up to 1 day ahead. (Larger image.)

See Also

Tomato Gazpacho with Parmesan Toasts

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