Classic Gazpacho

Here is the coral-pink Sevillian gazpacho that most foreigners are familiar with. Ripe, gorgeous tomatoes; excellent olive oil (preferably Andalusian hojiblanca); and a good aged (reserva) sherry vinegar make the soup unforgettable. It’s as good as classic gazpacho gets! Although the original mortar-pounded gazpachos were probably rather coarse in texture, modern Spanish cooks like their soup silky smooth. I suggest using a food processor to puree the vegetables, then switching to a