When the heat of summer is on full blast, few dishes are more refreshing than gazpacho. This recipe uses Sungold tomatoes, an incredibly sweet type of cherry tomato with a beautiful golden hue. If you can’t find Sungolds, swap in whatever cherry tomatoes look best at your market. Sherry vinegar balances the sweetness of the tomatoes; make sure to taste your soup and add more as needed. And don’t skip the flaky finishing salt—tomatoes love salt. Pair the gazpacho with proscuitto sandwiches for a cool summer meal that avoids the hot stove.\n \nFEATURED PRODUCTS\n\nZwilling Blender\n\n \nINGREDIENTS\nGazpacho\n\n2 ¼ pounds ripe Sungold tomatoes\n1 medium or 2 small green bell peppers, roughly chopped\n1 cucumber, about 8 inches long, peeled, seeded, and roughly chopped\n½ red onion, roughly chopped\n2 cloves garlic\n4 to 6 tablespoons sherry vinegar\n1 tablespoon fresh lemon juice\n¼ teaspoon smoked paprika\nKosher salt\n¼ cup olive oil, plus more for drizzling\n\n \nToppings\n\n½ firm but ripe avocado, diced\n½ cucumber, peeled and diced\n2 tablespoons minced red onion\nFresh burrata cheese\nOlive oil\nSnipped fresh chives\nFlaky sea salt\nFreshly ground black pepper\n\n \nDIRECTIONS\n\nIn a blender, combine the tomatoes, green bell pepper, cucumber, red onion, garlic, 4 tablespoons vinegar, the lemon juice, paprika, oil, and a large pinch of kosher salt. Blend until smooth, adding water as needed if the soup is too thick. Taste and add more salt and\/or vinegar as needed to balance the sweetness of the tomatoes.\nPlace in a tomato cocotte and refrigerate the soup for about 1 hour, or until well chilled.\n\n In a medium bowl, combine the avocado, cucumber, and red onion. Pour the soup into soup bowls and top each with some of the avocado mixture, a dollop of burrata, a drizzle of oil, some chives, and a sprinkling of flaky sea salt and black pepper.\n\n \nCourtesy of Zwilling.