Good morning. I hope it’s cool where you’re at, that you’re sweater-bundled against the Australian winter, the cold breeze off Kachemak Bay in Alaska, the HVAC system humming away in the cube farm where you work. I hope you’re not, like, roofing a house in Atlanta.

Because, look, it has been awful across a lot of the country these last few days, with high humidity to match the high temperatures, and all I can think about of late is Julia Moskin’s recipe for the best gazpacho (above), smooth and almost fluffy, incredibly delicious, especially when deeply chilled.

You could have some cold sesame noodles as well or instead this evening, with rotisserie chicken strewn across the top if you desire; I don’t.

I like this ginger-cucumber salad with scallops at the end of a scorcher. Also, David Tanis’s precise instructions for the creation of a proper, Italian-style tuna sandwich.