There are a grillion versions of green gazpacho out there — many of them likeable, some (like Yotam Ottolenghi’s in Plenty) lovable. But I’ve never found one that made me stop and say, OK, you are the green gazpacho of my dreams.

I enjoy versions with yogurt, but the green gazpacho of my dreams is vegan. And even though a gazpacho without bread is technically not a gazpacho, the green gazpacho of my dreams is gluten-free. That’s because when I crave green gazpacho, I’m craving something very clean and pure. I’m wanting something intensely chlorophyllic, and herbal — but also tangy.

The green gazpacho of my dreams is something I can throw together in a flash, as a satisfying and energizing lunch, or a refreshing prelude to a lovely summer or late spring dinner. It should be basic enough to make for myself and family on a weekday, but gorgeous enough to start off a celebratory dinner party with friends (if we are ever able to do that again!).

It has to have body, and a little richness. I’ve seen recipes for versions involving avocado, but I’m nor looking for that kind of unctuousness. (Though I do adore diced ripe avocado as a garnish on classic Gazpacho Sevillano.)

Sometimes the way out of a culinary conundrum like this is to go back to the basics. I looked to traditional ajo blanco, the cold almond and garlic soup from Malaga, Spain that’s also known as gazpacho blanco, white gazpacho.

Yes! Raw almonds add just the right body to this soup, without the tannic bite that’s so nice with the walnuts in Ottolenghi’s Plenty version. If almonds work here, perhaps raw cashews would as well. I tried that on round two, and liked it even better — it imparted a little more roundness and depth. But either works great.

You’ll want to use your best sherry vinegar and olive oil in this soup; they are more than just supporting players.

Here is your ticket to summer-long green greatness:

As you can see in the recipe, the ingredients are basic, easy to keep on hand for when a craving comes knocking. No need for advance planning, as you don’t need to chill it; just plop two or three ice cubes in each bowl before you serve. Or make it ahead, and chill it in the fridge. For maximum delight, garnish it with a flurry of soft herbs — any combination of dill, chervil, parsley, cilantro, basil, mint, chives, tarragon, celery leaves and sliced scallion greens (OK, those last two are not technically herbs, but you get the idea). Or just add a swirl of your best olive oil on top.

RECIPE: The Greenest Gazpacho