Three Things

A twist on gazpacho, a ridiculously fun cocktail, a go-to host gift

Greetings eaters and readers! What’s for dinner tonight? Here in New York, we’re still in the grips of a stubborn heat wave, which means the blender has essentially replaced my oven — I’ve been making smashed pea toasts on repeat, cheffing up some chilled soups (more on that below), and as we speak, I’m soaking some Rancho Gordo chickpeas, later to be w…