Whip up great dishes with little stove time using fresh tomatoes, ...

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Consider these chilled soups and crisp salads that showcase theseason's best produce with little time over the range. When servedwith a hunk of hearty bread and a crisp glass of white wine or tea,they make a cool, simple summertime meal.
Reader John Fields provided his recipe for authentic gazpacho,featuring a blend of bell peppers, tomatoes and cucumbers, that hehoned after tasting variations in Andalusia, the southern region ofSpain where gazpacho was born.
Or for Francophiles, try chilled tomatoes stuffed with pistou fromRichard Olney's cookbook, Lulu's Provencal Table . As Olney writes, the cool bite-size tomato halves brimming with arich but simple blend of basil, garlic and oil, explode with flavor"as the olive oil begins to melt in the mouth."
But for Joanne Slaughter, culinary chairwoman of the Herb Societyof Nashville, summer produce, basil in particular, tastes likeItaly. Slaughter adds the leaves to mixed greens for salads orsprinkles slivers of basil over tomato slices marinating underdrizzles of balsamic vinegar and olive oil.
"It's just so simple and so easy." PLUM TOMATOES WITH BASIL (Pendelottes au Pistou Fig