Ohio is freaking hot this June and it's not even officially summertime yet! I've turned off the stove and switched to cooler dishes, like sandwiches and dips, to help us stay chill on even the most scorchingest of days. I also like to limit my trips to the grocery store and rely more heavily on what's already on hand.

Gazpacho is an easy answer. This no-cook soup is cold but spicy, so it cools you down but keeps your tastebuds interested. You can whip up a batch in less than 5 minutes and, chances are, you already have the ingredients in your pantry.

Gazpacho
Yield: 4 servings

28 oz can tomatoes (any style)
1/2 cup chopped red onion
1/2 jalapeno, seeded and chopped
2 Tbsp lime juice (fresh is best but bottled is ok)
1 clove garlic, minced
2 tsp balsamic vinegar
1 tsp soy sauce
1/2 tsp ground cumin
2 Tbsp extra virgin olive oil (optional)

1. Combine all ingredients (except oil) in a blender and puree until smooth.
2. If using, drizzle in oil while blender is on. 
3. Transfer to an airtight container (like an old juice bottle) and refrigerate at least 2 hours before serving with tortilla chips or popcorn garnish.

Note: If you don't have (or don't like) jalapeno, you can use 1 tsp crushed red pepper or chili sauce instead. If you use a hot sauce that contains vinegar, reduce the balsamic vinegar accordingly.

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