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"If there&amp;#039;s one thing we should be thankful to Spanish cuisine for, it&amp;#039;s gazpacho. Not only is this popular chilled soup packed with vitamins, few dishes are more refreshing in hot weather. I like to start making gazpacho a day ahead, marinating the raw, roughly chopped vegetables overnight in lime juice so they become slightly pickled. Once that&amp;#039;s done, I pass them through the food-grinder attachment of a KitchenAid stand mixer for a coarse texture that is one of the pleasures of this traditional dish. At that point, all you need is to stir in some chilled tomato juice and a few other zesty ingredients, and soup&amp;#039;s on. Sometimes, for a special touch, I&amp;#039;ll embellish the gazpacho with shellfish, especially cold shrimp or crab; you can also serve them on the side. All you need to make it a meal is a hearty slice of toasted bread rubbed with a garlic clove, and a light salad, if you like. What to Drink  Any dish with tomatoes as a primary ingredient, such as this month&amp;#039;s summer gazpacho, can present a wine-selection challenge, says Daniel Johnnes, the wine director of Daniel restaurants. &amp;quot;That&amp;#039;s because tomatoes have a curious combination of sweetness and acidity, which are characteristics not easy to match,&amp;quot; he explains. But according to Johnnes, ros\u00E9s strike the right balance. One of his favorite blush-color options is the 2008 Bodegas Nekeas Vega Sindoa Ros\u00E9 ($8), which is made in the Navarre region of Spain from Grenache and Cabernet grapes. &amp;quot;It has a zesty acidic quality,&amp;quot; he says, &amp;quot;but also a ripe-fruit sweetness.&amp;quot; Other good choices are Bonny Doon Vineyard&amp;#039;s 2007 Vin Gris de Cigare ($15), a California wine by an esteemed boutique vintner, and Domaine du Bagnol&amp;#039;s 2008 Cassis Ros\u00E9 ($25), which is made in Provence. Click here to see the recipes for Summer Gazpacho.  Click here to see the resources.  "^^<http://www.w3.org/2001/XMLSchema#string>
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