Oh, sure, you can make gazpacho at any time of the year, but why would you? Why use less than perfect tomatoes? Wait until they have the perfect glow of ripeness. If you give in too early, you’re a glutton for punishment or you can’t control your waiting time. Rest easy. The East Coast farm markets and stands are brimming with tomatoes, cucumbers, and peppers that are ripe and ready for the dance.

As there are an almost endless list of tomato varieties, there are no shortage of gazpacho recipes. You can make the dish as complicated or simple as you prefer. For some, it is merely a combination of the 3 veggies, a little garlic, some olive oil and red wine vinegar, and tomato juice or V-8. Nothing complex; lots of variations. A hot day+ a cold soup= perfection: A melody of soothing tastes.

Here’s an obvious suggestion: Now is the time. Grab your bag and go for the freshest vegetables. Be creative. It’s hard to go wrong when you are working with just-picked produce. Chop, mix, and chill. Some like chunky; others prefer more of a liquid base. Again, not a problem. The season has just begun to offer its bounty. Plenty of time to experiment.

Here are a few simple recipes to tease you into action. Top the gazpacho with some fresh garlic croutons and you’re well on your way to celebrating summer.

Can you guess what we’ll be having tonight?