In August’s heat: Cool off with a refreshingly chill gazpacho as summer slips by

Come August, summer starts to feel like it’s slipping by way too fast.

I’ve hardly ridden my bicycle. I still haven’t been to the beach or the pool. I’ve only managed to go to one local festival.

And there’s so much fresh produce left to enjoy.

So much fun to be had. So little time!

If you’re like me, we need to take a deep breath and simplify. There’s no time to over-complicate things — especially in the kitchen — which is why this recipe for a simple, basic gazpacho is the perfect way to enjoy those tomatoes popping up in farmers markets or even your garden.

All you have to do is chop, blend, chill and enjoy. You can get fancy and top it with diced tomatoes, cucumbers, red pepper and avocado. If you want to get really fancy (and add some protein), try finishing it with a little fresh mozzarella or burrata. A sprig of basil will also be a good topper.

You really can’t mess this up. The only word of advice is to be patient. It really does take at least a few hours for the flavors to meld. This will definitely taste better on the second day.

I like to pair it with a Chef’s or even a Greek salad, some crusty bread and a glass of crisp white wine.

Make everything ahead, and head out for a nice summer bike ride — time’s a-wasting.

• M. Eileen Brown is the Daily Herald’s vice president of sales and marketing and an incurable soup-a-holic. She specializes in vegetarian soups and blogs at http://soupalooza.com/

Simple Summer Gazpacho

2½ pounds large tomatoes (4-5), cored and cut into pieces

1 English cucumber, cut into chunks

1 medium red bell pepper, seeded and cut into pieces

1 large clove garlic, crushed

3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

2 tablespoons plus 1 teaspoon red-wine vinegar, divided

1 teaspoon plus a pinch of salt, divided

½ teaspoon plus a pinch of ground pepper, divided

1 avocado

¼ cup chopped fresh basil

Chop ¼ cup each of tomatoes, cucumber and bell pepper from the larger pieces. Place in a small bowl; cover and set aside in the refrigerator.

Working in batches, purée the tomatoes, cucumber and bell pepper with garlic, 3 tablespoons oil, 2 tablespoons vinegar, 1 teaspoon salt and ½ teaspoon pepper in a blender until smooth. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours or up to 2 days.

Just before serving, chop avocado and add it to the reserved vegetables. Stir in basil and the remaining 2 teaspoons oil, 1 teaspoon vinegar and pinch each of salt and pepper. Ladle the gazpacho into bowls and top with the chopped vegetable salad.

Serves 4

— Adapted from eatingwell.com