Sure, you could go formal (here’s the classic—Hemingway’s favorite—from Casa Botin). But when the tomatoes are softening on the counter before your very eyes, why not take a couple of the ugly ones and turn them into something beautiful? Lunch. In less than 10 minutes.

Single-serving gazpacho

• 2 small, ripe tomatoes, cored and roughly chopped
• 1/2 small cucumber, peeled and roughly chopped
• 1/3 red bell pepper, seeded and roughly chopped
• 1 small jalapeño pepper, cored, seeded, and chopped
• 3-4 chunks watermelon (optional)
• 1 garlic clove, slightly smashed
• splash of red wine or sherry vinegar
• 2 splashes of good olive oil
• a few shakes of ground cumin
• a few shakes of sweet or smoked paprika
• 1 slice crusty bread (I used a baguette heel I had in the freezer), torn into pieces
• salt & pepper, to taste

I like the sweetness lent by the watermelon. If you skip it, you may need to add a little water to thin the soup to the consistency you like. Combine all ingredients in a blender or food processor. Pulse until smooth (or stop while it’s chunky, if you’d rather).

Taste, and adjust the seasoning. I poured it straight into a one-pint mason jar, that went straight into my lunchbag, that went straight into the fridge at work. After a few hours to settle into itself, it was a perfect light lunch.