Gazpacho

Gazpacho is an Andalusian cold soup of raw tomatoes, cucumber, pepper, garlic, olive oil and sherry vinegar. Nothing in it is cooked. It is a summer dish, served cold enough to be genuinely refreshing in the heat of southern Spain.

What it actually is

Ripe tomatoes, cucumber, green pepper and garlic are blended with good olive oil, sherry vinegar and salt — classically with a little stale bread to thicken and round it out. The mix is blended smooth and chilled for several hours.

Because everything stays raw, the dish rests almost entirely on the quality of the tomatoes and the oil. There is nowhere to hide.

How it's served

• In a glass, drunk like a cold drink — the most common way in Andalusia.
• In a bowl, with finely diced cucumber, pepper and onion on top and a thread of olive oil.
• Alongside its relatives: salmorejo from Córdoba (thicker, more bread, topped with jamón and egg) and ajoblanco from Málaga (white, made with almonds and garlic).

Writing it on a menu

• Say whether yours contains bread — that decides whether it is gluten-free.
• State how it arrives: glass or bowl, and what garnish comes with it.
• It is vegan and dairy-free as standard, which is worth flagging; it is also an easy summer takeaway item if you bottle it.