Combat the long hot summer with gazpacho, the coolest thing that ever happened to a tomato.

2 cups dry white wine
1 teaspoon coriander seeds, bruised
1/2 teaspoon black peppercorns, bruised
1 tablespoon chopped fresh basil, or 1 teaspoon dried
2 large bay leaves
1/2 teaspoon finely chopped garlic
6 cups vegetable stock
2 tablespoons lemon juice
2 pounds ripe tomatoes, peeled, seeded, and cut in strips
2 small cucumbers, peeled, seeded, and diced
1/3 cup minced celery
3/4 cup chopped green pepper
4 tablespoons chopped green onions
2 teaspoons chopped parsley
2 tablespoons finely chopped fresh dill, or 1 tablespoon dried
Salt and freshly ground pepper to taste
1/4 to 1/2 cup olive oil


Croutons and alfalfa sprouts

To bruise the coriander and pepper, place on a towel, lay another towel over them, and roll with a rolling pin.

Combine the wine with the coriander, pepper, basil, bay leaves, and garlic in a saucepan. Bring to a boil, stir, and lower the heat. Simmer until it has reduced to 1 cup, 15 to 30 minutes. Let cool to room temperature and strain.

Pour the vegetable stock into a 4-quart mixing bowl. Stir in the herbed wine, lemon juice, and prepared vegetables. Season with salt and pepper. Chill several hours. Thirty minutes before serving, stir in the olive oil and correct the seasonings. Serve in chilled bowls or cups and garnish with croutons and alfalfa sprouts. Serves 6 to 8.