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Summer makes gazpacho an even more satisfying treat. When I make this, I happily eat it for lunch and dinner for a few days! You can eat it right away hot, and heat it up, but I think it's best served cool!

Serves 6 to 8 

• Splash of olive oil

• 1 large onion, diced

• 1 fennel bulb, diced

• 1 carrot, diced

• 1 red bell pepper, diced

• 3 cloves garlic, minced

• ¼ tsp dried thyme

• ¼ tsp salt

• ¼ tsp pepper

• Crushed red pepper to taste

• 4 strips of orange peel

• 1 28-oz can of crushed tomatoes

• 2 cups broth (chicken or vegetable)

• 1/2 cup...