Gazpacho can be made in giant portions, stored in the fridge in glass litre bottles to eaten in bowls or drunk in glasses (good to pass it though a fine seive if you like it as a drink). So refreshing. Serve with garlicy croutons if eating as a soup.
Musheroom risotto a l'espangole - made a risotto last night with musherooms but to add something to it, I cooked up chorizo, lardons and garlic before adding the musherooms and rice. So good.