Last week I moaned about the prospect of cooking in the oppressive heat. This week it’s the humidity that keeps me from hanging out in the kitchen. Thanks to a sultry summer, I’m still fixated on soothing, cold soups. For lunch today I enjoyed a bowl of the crimson, Andalusian version of gazpacho. Originating in southern Spain, this red soup resulted from the 16th century introduction of tomatoes from the New World. Unlike Spain’s other chilled soup, ajo blanco, gazpacho features a puree of tomatoes, sweet bell peppers, cucumbers, garlic, vinegar and olive oil. Some cooks add diced onions, celery, lemon juice, fresh herbs, tomato juice or hot sauce. Others slip in breadcrumbs to thicken the soup. When serving this dish at home, I occasionally strain the pureed vegetables and ladle out a velvety smooth soup. Other nights I leave in the veggies and dish out a chunky, hearty meal. That’s the beauty of Andalusian gazpacho – one recipe, two different results. Serve it the first night as a thick, vegetable-studded stew. Strain and present …