Making great gazpacho

I crave cold soups in the summer. Nothing is more refreshing than a bowl of crisp, cool vegetables in a robust soup base. However, cold soup is not an easy sell to my family. It can be downright hard in fact. So here’s what I did:

One thing that helped was when I started talking about “Salad Soup” for my traditional gazpacho. But, like a lot of men, my husband is not keen on calling a big bowl of salad (soup or not) dinner. Forget the fact that the soup is filling enough – plus it has the flavor of four dinners packed into every bowl. So what was the problem, I asked.

“I just don’t like soup cold. It’s like it’s not finished,” he said.

So the temperature was the deal? No problem. Next time I fixed gazpacho I zapped his in the microwave until it was pleasantly warm and said, “Enjoy your vegetable soup, dear.”

Surprisingly, he did. The slight temperature change was just enough to sell him on the fact that gazpacho was indeed dinner. And a delicious one at that! So what are your "tricks" for making one meal fit all appetites?