Tonight I made Moroccan Red Gazpacho for Paula and I. I have written about this recipe on several other occasions but I doubt that I will ever tire of writing about it. While there are numerous recipes for making this simple soup, this one has to be one of the best. Adding the various spices – garam masala, cinnamon, cumin, and sherry vinegar – to the soup really gives it an incredible boost of flavor. Additionally this soup is so easy to make. You just coarsely chop up a medium onion, a red pepper, a cucumber (minus the seeds) and a pound or more of tomatoes along with a can of tomato puree and one piece of bread that has been soaked in some hot water. Just blend all of this in the food processor until smooth and add the spices and you are ready to go. If you like your soup chilled, you can put it in the refrigerator for an hour or so. If you have not tried it yet, I really encourage you to do so while the fresh tomatoes are still in season!