Gazpacho is the celebrated cold soup of Andalusia in southern Spain, made by blending ripe tomatoes with cucumber, onion, garlic, green pepper, olive oil, vinegar, and soaked bread, then chilling it thoroughly. Served ice-cold, it is summer food at its most refreshing — vibrant, garlicky, and bright with acidity. Traditional recipes pound the ingredients in a mortar; modern ones use a blender, with the soup passed through a sieve for silkiness. It is garnished with diced vegetables, croutons, or a thread of olive oil. Because it is served raw and cold, gazpacho demands ripe, flavoursome produce and scrupulous hygiene — no cooking step kills contaminants — and it must be kept refrigerated until serving.