Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. Spanish cooks typically use a blender to blitz tomatoes, garlic, vinegar, olive oil, and bread into salmorejo, a creamy gazpacho-like soup that’s served chilled to counter the heat of summer. Add the garlic, olive oil, vinegar and salt to the tomato pulp and stir until completely blended. To serve, ladle the salmorejo into bowls, then add several croutons into each bowl and let them soak up the tomato broth for a few minutes. Drizzle a little more olive oil on top.