Chilled tomato and summer vegetable soup

It is a cliché to have gazpacho in Andalucía, but it is so perfect on a hot summer’s day that you’re likely to eat it all. If there is any left over, you can keep it in the fridge for a day or so. Traditionally, it was served as a drink rather than a soup, but Juan Francisco serves it in an elegant jug, to be individually poured over ham and sun-dried tomatoes. Serve with chopped tomatoes, cucumber, green pepper, and bread on the side, to be added as wished.