When summer comes, two things are certain: it’s hotter than a firecracker lit from both ends and there’s a big ‘ol pitcher of Chilled Red Gazpacho in my fridge.

Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces,” or something like that.  Chilled soup might sound a little strange if you’ve never enjoyed one.

But there are five good reasons why cold soups, like Chilled Red Gazpacho, are becoming so popular

1. They’re easy to make. Most can be done in a blender or food processor.

2. All the vegetables (or fruit!) that you’ll need are usually in season, so you can enjoy them anytime of the year.

3. They’re the ultimate “grab-and-go” snack or meal. Fill a covered tumbler or mug with this deliciousness and sip away!

4. They’re made with vegetables (and fruit!) so you know you’re doing something good for yourself.

5. They’re the perfect make-ahead meal. Double the recipe and you’ll have something for dinner tonight, lunch tomorrow and a little bit left over as an appetizer for guests.

There are many types of Gazpacho, but the most familiar is this recipe for Chilled Red Gazpacho, made with fresh tomatoes. This is a perfect way to use up fresh tomatoes when they’re in season. And, if fresh tomatoes aren’t available, use canned San Marazano tomatoes. ONLY San Marazano tomatoes.

I like to serve the Chilled Red Gazpacho with finely diced tomatoes, cucumbers, red and green bell peppers and toasted bread croutons.

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Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

It’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

Strawberries at this time of year are little weapons of seduction.

Allow me to explain.

All year we eat strawberries… strawberries that look good, but really only taste, well, okay. But we go ahead and buy them anyway, because they remind us of something bright and warm and wonderful, something hard to pinpoint, but something we desperately want to feel again.

Then, the first REAL strawberries of the season arrive… and it all comes rushing back: the sweet taste of summer. The lovely promise that the next few months will be as bright and beckoning as this bite. Happiness.

Farmers’ market tables are heavy with just-picked strawberries right now. If you shop in supermarkets that carry locally grown produce, you’ll find these luscious natural treats as well. You can thank the unseasonably cool weather for the bounty.

Here are a few strawberry buying tips and facts to help you select the best:

• Look for plump strawberries that are evenly colored with soft, green, leafy tops.

• Avoid those that have soft spots or are bruised.

• Smaller strawberries tend to be sweeter… bigger is not always better.

• Look at the bottom of the strawberry container before you buy it. If it is heavily stained or the strawberries looked smashed, put it back.

• Gently clean unhulled strawberries with a mushroom brush or a damp paper towel.

• Strawberries are low in calories and high in fiber and nutrients.

• Strawberries spoil quickly, so eat them within a day or two.

If you have more berries than you can eat right away, place all the unwashed, unhulled strawberries in a single layer on a rimmed baking sheet lined with paper towels. Cover with another paper towel and refrigerate. Eat as soon as possible.

All year we eagerly wait for so many things… some of which are worth it, and others not so much. Fresh strawberries? Definitely worth the wait.