The varied architecture of the cathedrals of Andalusia, Spain, is referred to as “fruit of the fusion of culture and styles,” according to the web site www.spain.info/catedralesdeandaluciaa. Recipes for gazpacho, the famous tomato-based soup of Andalusia, are as uniquely structured as well.

A good example: last week Jessica Webster published Morgan & York’s recipe for Gazpacho Andaluz, which uses a day-old baguette, soaked in water, with the addition of tomatoes, cucumbers and peppers as the primary ingredients. Morgan & York punctuated this Andalusian classic with a chopped Granny Smith apple garnish.

According to the web site, www.wikipedia.org/wiki/Gazpacho, Gazpacho has its origins as an ancient Arab soup, which combined bread, olive oil, vinegar and garlic. Tomatoes were added to the recipe in the 1700’s and this version of Gazpacho remained popular through the centuries, especially with farmers as a way to cool off during the summer, and as a vehicle for using local vegetables and stale bread.

Today, there are as many recipes for gazpacho as there are cathedrals in Europe. One could use red, green, yellow or heirloom tomatoes as the base, or omit the tomatoes altogether. Almonds could be substituted for bread or left out, depending on the cook’s preferences. Gazpacho, indeed, has become the generic word for any chilled vegetable or fruit soup - I’ve even made sweet cherry gazpachos this summer.

There are textural considerations when creating your version of gazpacho. Soaked bread lends a velvety mouth feel to the soup, but I usually omit it. Some enjoy adding puréed nuts as a thickener. And that all-consuming question lingers: to purée, or not to purée. In this recipe, I puréed half of the vegetables and chopped the remaining vegetables into a 1/4-inch dice.

I enjoy the addition of herbed croutons, which add a flavorful texture, especially tasty when soaking in the herbaceous soup. If left in the soup longer than an hour, however, the spongy croutons absorb too much broth, reminding me of Italian bread and tomato based soups: good, but not Gazpacho.

Gazpacho, can be as complex or as simple as time, purse and palate allow.  I doubt I’ve ever made two batches that tasted the same.

Recently I enjoyed a bowl of Zingerman’s gazpacho, with ingredients including heirloom tomatoes and lump crab meat. Inspired, I purchased jumbo lump crab meat from Plum Market to add to a favorite Gazpacho recipe. Shrimp was another delicious addition and my next batch may include sautéed squid.

The addition of Spanish smoked paprika adds another marvelous layer of flavor, complementary with the inimitable acidity of Spanish sherry wine vinegar. I've included other “Mix and Match” ingredients you could experiment with to make your own signature Gazpacho.

Today my family and I are celebrating a good friend and active community member, Arlene Howe's, 91st birthday, with a Spanish-inspired dinner. Prior to the soup, we enjoyed Zucchini Fritters with a Pine Nut Sauce, Spanish olives, Marcona almonds and Spanish sheep’s milk cheeses - items typically served in Spain.

This particular gazpacho recipe captures a Michigan August bounty in a bowl, with a nod to the flavors of Spain. !Feliz Cumplanos! Arlene!

Yield: 4-6 servings
Active Time: 45 minutes
Chill Time: 2-24 hours

Make aheads: Croutons may be made up to 3 days in advance and stored in a baggie or tin at room temperature. Gazpacho, except for the basil, shrimp and crab, may be made up to 24 hours in advance. Stir croutons, shrimp, crab and basil into gazpacho just before serving.

Ingredients for Gazpacho

1-2 teaspoons smoked Spanish paprika
1-2 tablespoons sherry vinegar
1/2 cup extra virgin olive oil, plus extra for drizzling
1 teaspoon garlic
1 1/2 cups tomato juice
2-3 cucumbers, peeled, seeded and diced (2 cups)
3-5 large tomatoes*, cores removed and diced (4 cups)
2 green peppers, seeds and membranes removed and diced ( 2 cups)
1/2 red onion, diced (1 cup)
1/2 cup chopped fresh basil
1/2 pound jumbo lumpmeat crab, cooked
1/2 pound extra large shrimp, cooked
Herbed croutons (optional; recipe follows)
Tabasco (optional)

*At this time of the year, it's a treat having the luxury to select different tomatoes, such as heirlooms, yellows and reds.

Directions for Gazpacho

1. To make soup base, combine 1 teaspoon smoked paprika with 1 tablespoon sherry vinegar. Whisk in olive oil, garlic and tomato juice.
2. In a food processor or blender, with on and off pulses, process half of cucumbers, tomatoes, peppers and onions, until vegetables are combined. Add to soup base and stir remaining diced vegetables into the soup. Season to taste with kosher salt, freshly ground pepper, and additional smoked paprika and sherry vinegar to taste, if desired.
(This can be made and refrigerated up to 24 hours in advance.)
3. Stir in basil, 1/2 recipe for croutons, shrimp and crab. Season to taste with Tabasco, if using, adding additional croutons, if desired. Drizzle with olive oil and serve.

Ingredients for Herbed Croutons(optional addition)

3 cups bread cubes, cut into 1/2-3/4-inch pieces
2 tablespoons extra virgin olive oil
2 tablespoons fresh (or 1 tablespoon dried) herbs such as tarragon, basil or chives

Directions for Herbed Croutons

1. Preheat oven to 325Ëš.
2. Toss bread cubes with olive oil and herbs. Spread croutons on a foil-lined baking sheet and sprinkle with kosher salt. Bake on middle rack of oven apx. 20 minutes or until golden brown. For even browning, turn croutons once during baking time.

Other Mix and Match Gazpacho Additions

Diced avocado
Diced hot peppers
Diced jicama
Sliced hearts of palm
Celery sticks
Sweet pitted cherries
Pitted grapes
Blanched almonds
Soaked day-old bread
Sour cream
Worcestershire sauce
Balsamic vinegar
Fruit Vinegars
Chopped fresh dill or cilantro