Cooking with the refrigerator, again

With the weather so hot and summer vegetables popping up all over my yard, it's a great time for a cool dinner soup.  Here's one of my favorite summer-time recipes.  (Can you call it a recipe if the measurements are never the same?)

Garden Gazpacho

Using a food processor, chop together a bunch of summer vegetables.  This might include roughly equal volumes of

• tomatoes
• cucumbers
• bell peppers of any color

Also chop and mix in somewhat lesser amounts of

• greens from the tops of carrots or beets
• onion

Mix with

• salt, pepper to taste
• a healthy dollop of olive oil
• about the same amount of red-wine vinegar.

Take half of the mixture and puree it; then stir all the ingredients back together again.  This cold soup tastes great right away, and it gets even better if it sits overnight in the refrigerator.