AT lunchtime on a recent steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare.

My first inclination was to make my go-to summer meal in a glass, a yogurt fruit smoothie. The yogurt provides the protein to make it feel substantial, while the fruit makes it sweet, and plenty of ice keeps it cold.

But I wanted something savory and salty — and just as unfussy.

I immediately thought of gazpacho.

It has a lot going for it, summer-lunch-wise. It’s cold. It’s easy (put vegetables and seasonings in blender, blend, eat).

But it’s not filling.

Given the absence of protein, I’d probably end up rooting around in the refrigerator an hour after eating it, looking for lunch No. 2.