Time is ripe for tomato recipes

Tomatoes, tomatoes, tomatoes. It's that time, when vines are laden and recipes suddenly become scarce.
Today's recipes for Gazpacho (requested by T.H. of Glencoe), Fresh Tomato Soup (requested by A.B. of Joliet) and Eggplant and Tomato Gratin (requested by V.F.B. of Stickney) are exceptional ways to make the most of ripe tomatoes.
Lorraine Wisvader of Romeoville shares a Gazpacho recipe her sister gave her more than 30 years ago. The Gazpacho is perfect accompanied by fresh fruit, Fontina or Muenster cheese and crusty bread.
If you prefer hot soup, the Fresh Tomato Soup, created by Diana Rattray and submitted by Josie Baker of Chicago, is a classic.
Cooking Light's Eggplant and Tomato Gratin, which makes 8 servings, is easy:
Preheat oven to 375 degrees. Arrange 1 pound eggplant (Japanese eggplant is preferred) in ?206-140?-inch slices in a single layer on a baking sheet coated with cooking spray. Coat slices with cooking spray; sprinkle with ?206-140? teaspoon salt. Bake for 16 minutes, turning eggplant over after 8 minutes. In bowl, combine ½ cup grated fresh Parmesan cheese, 2 teaspoons chopped fresh oregano, ?206-140? teaspoon freshly ground black pepper and 4 minced garlic cloves.
Arrange half of baked eggplant slices in 8-inch square baking dish coated with cooking spray. Arrange 3 plum tomatoes (?206-140?-inch thick slices) over eggplant slices. Top with 1 medium zucchini (?206-140?-inch thick slices). Sprinkle with half of cheese/seasoning mixture. Repeat procedure with remaining baked eggplant slices, plum tomato slices, zucchini slices and remaining cheese mixture. Bake, covered, at 375 degrees for 1 hour. Uncover and bake an additional 10 minutes or until vegetables are tender and cheese is golden.