Gazpacho with anchovy-tomato toasts

Vegetable soup Spanish cuisine

It's summer and that means it's prime time for tomatoes. Nothing beats fresh, locally-grown tomatoes, especially heirloom varietals (the uglier the better). I like to roast the peppers and chile over the stove top until charred, to impart a smoky flavor. The anchovy toasts--a couple of anchovies atop a nice piece of crusty bread slathered with tomato and fresh garlic are a perfect accompaniment to a bowl of chilled gazpacho and remind me of my travels through Spain.