The only gazpacho recipe you need right now

What tomato soup is to winter, gazpacho is to summer — a quick, easy bowl that is just right for the season.

Gazpacho is a quintessential Spanish summertime soup. It is not cooked and can vary in composition and ingredients, but it typically includes tomatoes, peppers, onions, cucumbers, olive oil, vinegar and garlic.

For a classic version, I’ve turned to one of the foremost ambassadors of Spanish food in America: José Andrés, the Washington chef, restaurateur, cookbook author and, lately, humanitarian. The Washington Post originally featured the recipe more than a decade ago, but I’ve streamlined it for even simpler dining. The biggest tweak was omitting the straining step. If you prefer a thinner, smooth soup, then go for it. Otherwise, we preferred the body and flavor — not to mention, it makes less of a mess.

You, too, can take this recipe in whichever direction you want. For an even thicker consistency, add torn pieces of rustic bread (no crusts) before blending. Or mix in other ripe fruits or vegetables from the farmers market; options include beets, berries, watermelon and peaches. Have fun with garnishes: Consider hearty additions such as hardcooked eggs and ham, as well as mini-skewers of produce. Fresh herbs add aroma as well as flavor.

Among the keys to success: a good extra-virgin olive oil. You want one of these for your everyday cooking anyway, but especially here because it plays such a prominent role in a relatively short ingredient list. It’s also worth grabbing a bottle of sherry vinegar at the grocery store. The flavor is not as harsh or bold as some other vinegars, with an appealing nutty undertone that works well in this raw dish, and in salad dressings.

I always find that gazpacho tastes even better after a day’s refrigeration, so I made a batch and stowed it. The only problem: The soup’s components had separated, like a vinaigrette. No surprise there, because, as we know, oil and water (in this case, vegetables and vinegar) don’t mix unless they are more forcefully emulsified. Adding bread (see above) can help. But I didn’t sweat it, because a quick whir with my immersion (stick) blender brought everything back together. You could also pour the soup into a regular blender for a touch-up.

To me, that small extra step is worth keeping this gazpacho around for leftovers. You’ll want to keep this recipe around for the rest of the summer, too.