This classic soup adapts itself to any variation. Be creative. (Handout)

1/2 English cucumber, peeled and chopped
3 ripe tomatoes, cored and seeded
2 tablespoons extra virgin olive oil
Kosher salt, to taste

Place all the ingredients except the olive oil in a blender or use a wand emersion blender and place all ingredients in a bowl and purée on high until everything is well blended.

Finish by adding the olive oil and mixing it in with a spoon.

Ladle into chilled or frozen bowls, and garnish each serving with a confetti of diced watermelon, cucumber and tomato.

Serves 6 to 8.

Ibiza's Honeydew Melon Gazpacho

Note: The results of this gazpacho recipe may vary, Romero says, "depending on how sweet the melon is and the quality of the sherry vinegar. If the olive oil is too acid you can mix it with a small amount of soy oil."

1 honeydew melon (seeded and cut away from rind)
1 cucumber, peeled and seeded
5 scallions, stems and coarsest green ends removed
3/4 cup sliced blanched almonds
1/4 to 1/2 cup extra virgin olive oil
1/4 to 1/2 cup sherry vinegar

Cut all the fruit and vegetables into chunks. Put the melon, cucumber, scallions and almonds in a blender and purée the vegetables. Add the extra virgin olive oil slowly and then the sherry vinegar. Taste for salt, and adjust seasonings. Refrigerate gazpacho for a minimum of 1 hour before serving.

Serves 6 to 8.

Here are two recipes for classic tomato-based gazpacho