Melon soup

And today a classic summer soup. I'm pretty sure that there will be lots of variants for this recipe. I'm going to show the one I prefer. It won't take you more than ten minutes to prepare it. Really cold from the fridge and without having to use the fire to make it.   

Andalusian Gazpacho

This is an easy one. 
It won't take you more than twenty minutes of work, but first let me introduce you to the dish and its history.

The Dish

Is a tomato-based, vegetable soup traditionally served cold, originating in the southern region of Andalucía. Gazpacho has an important place in Spanish cuisine, as well as in neighboring Portugal, where it is known as gaspacho. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

History

Gazpacho has ancient roots. There are a number of theories about its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain and Portugal with the Moors, or via the Romans with the addition of vinegar. Once in Spain it became a part of Andalusian cuisine, particularly in Córdoba and Seville, using stale bread, garlic, olive oil, salt and vinegar, similar to ajoblanco.