This is a kind of "pool" swimming with ingredients from the Andalusian countryside. If you're feeling bucolic, you can add some edible wild flower petals.

The herbs suggested can be used all at once or separately, depending on your taste. You could choose other herbs and create your own green blend.

Unlike other cold soups that develop more character after they sit for a few hours, this gazpacho must be served as soon as it is made so it stays crisp and refreshing.

In modern variations, green vegetables such as lettuce, escarole and other wild plants like asparagus are added to provide an enticing touch of bitterness. These rustic vibrant green gazpachos survive in the mountains of Malaga province, overlooking the Mediterranean, in the foothills of the Sierra Nevada. Their ingredients include campion, which grows abundantly under olive trees in springtime, brookweed (Samolus valerandi), smooth sow-thistle (Sonchus oleraceus L.), rocket (Eruca vesicaria cavanilles ssp), plants of the chicory family like dandelion (Taraxacum officinale Weber), skeleton weed (Chondrilla juncea L.) and fennel (Foeniculum vulgare Miller), among many others. All the plants for green gazpacho can be picked during walks in the country, just as shepherds and nomads would have done in ancient times.