Cold soups – such as gazpacho- embody summer—inexpensive fresh ingredients to conjure up a quick, easy, light, but filling dish. Buoyed by a wonderful trip to Madrid – I am having a Spanish moment. Where better place to start than the gazpacho recipe, a traditional Andalusian dish popular throughout Spain. In Madrid, we were treated to cold glasses of this gorgeous soup with nearly every meal. Preparing Gazpacho It only takes a few minutes to prepare, a big bonus during peak summer, but you must leave it in the fridge for a few hours to completely chill. Use fresh, preferably vine-ripened heirloom tomatoes; the more ripe, the better. Peak summer varieties shouldn’t have the white core – but if they do, remove it. Chop everything in advance – you don’t have to peel the tomatoes, but you must peel the cucumber, or the soup will be muddy brown and bitter!