There are a number of variations on gazpacho. The famous gazpacho blanco, or ajo blanco, of Malaga is white, made with garlic, bread, and almonds, and garnished with green grapes; a tomato-based version from Granada is scented with cumin; still another one involves fava beans. All gazpachos, though, seem to have at least three elements in common: bread, oil, and vinegar. Unless, of course, you're in Alicante province, where gaspatxos (a singular noun, despite the s) is a hearty game stew that has nothing at all to do with the Andalusian versions. But the traditional, tomato-based Andalusian gazpacho is the one you want to find on your table on a hot day or a warm evening. It's salad in a blender; summer in a bowl—or in a glass, since you can even quaff it like a beverage. ¡Salud!