Summer-time in New England is special for many reasons, and in Vermont a special way to enjoy the warm weather and the bounty of the season is with a refreshing bowl of cold Gazpacho soup made with ingredients plucked straight from the garden.  Interestingly, this style of tomato-based soup, which originated in the southern region of Spain called Andalusia, is made with raw vegetables!  How easy is that?  I started by picking perfectly ripe cherry tomatoes from my backyard garden, and, with help from my esteemed culinary associates to prepare this dish, seen pictured below, it was completed.  I choose to enjoy it with some bread and a plate of three different Vermont-made cheeses. More on that to follow.