On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! The extreme heat and humidity we have going on here in New York hasn't exactly left me with a desire to stand next to a 500-degree grill. That is until I came across this recipe for a grilled gazpacho. The thought of sweating it out over the flames with the reward of a cold summer soup at the end was very enticing. So it went, I grilled almost every ingredient in the soup: green onions, garlic, onion, red and green peppers, and tomatoes. Then they all got a spin in the blender along with a cucumber, oil, vinegar, salt, and pepper, followed by a chill in the fridge. After the hour defined in the recipe as the minimum resting period, I was in need of relief from the heat and served myself a large bowl. The soup was robust, deep with the flavors of the grilled vegetables, with the distinct underlying coolness of the cucumber. The only problem was that an hour was long enough to cool the soup but not make it truly cold. So it was a triumph of flavor but didn't quite deliver the refreshing factor, although I bet that will change when, after another hot walk home tomorrow, I have another serving of a now, fully chilled gazpacho. Adapted from Steven Raichlen.