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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 orange juice

Whole grain brea...