I made a version of gazpacho that uses only tomatoes and no other vegetables (and many of the tomatoes I bought are going bad quickly, so we seem to be pushing the end of the season). For this recipe, you include a high proportion of bread crumbs so it ends up very thick, adding just enough garlic and red vinegar to wake you up. Garnish the soup with a lot of prosciutto, or really jamón serrano if you can find it; this will add color to the dish and turn it into a meal.
(Photo: Pollak Vineyards, Virginia.)
365 Days of Food 