Gazpacho, the famous cold soup from the Andalusia region of Spain, is typically made with tomatoes, cucumber, garlic, vinegar, olive oil and stale bread. But lots of things go great in gazpacho and now even in Spain you'll find many varieties, including those with almonds, melons and red peppers.

We went to the greenmarket to find a bunch of in-season things that make a great, if untraditional gazpacho. Follow the basic recipe and check out our suggested versions below.

Rather than pounding out the vegetables with a mortar and pestle, the traditional method, we decided to purée them in a blender and strain it through a fine sieve for a lighter, more elegant version.

To learn more, read "Gazpacho Libre."