On a hot summer afternoon a few weeks ago, my girlfriend called and asked me if I wanted to make Gaspacho with her. Since making anything that required an oven or stove that day was out of the question, I instantly agreed. I encouraged her to bring over all of her vegetables that needed to be used. We were soon in my kitchen prepping eight tomatoes, four cucumbers, two onions, four garlic cloves, one jalapeno. Together we chopped and simply blended a countertop full of vegetables into a quick and satisfying summer soup. It was such an efficient and satisfying meal to make on such a steamy afternoon — one I know my parents appreciated the next day for lunch.