Summer-sipping Seville-style gazpacho

An undated photo of ingredients for an Andalusian-style gazpacho, which includes tomatoes, cucumbers and other vegetables, garlic, olive oil and vinegar. (Melina Hammer/The New York Times)

The texture is always smooth and light. It is not the watered-down salsa or grainy sludge often served in the United States under the name of gazpacho, but an emulsion of olive oil in vegetable juice and vinegar that is light and fluffy on the tongue.

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