As the drowsy sunbaked daze of August dampens appetites and ambition, only dishes that allow for minimum effort will do. In Spain (and elsewhere, too) that dish has long been Andalusian gazpacho, the quintessential chilled soup made from a garlic-tinged broth of tomato, water, olive oil, and raw vegetables. It is cool, refreshing, and—most importantly—almost as easy to prepare as it is to eat.