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On a hot day, cool gazpacho is the soup you want. Spanish in origin, it is a popular summertime dish in all manner of polite cafes and lunchrooms. It’s almost always red, thanks to the inclusion of tomatoes; and garlic is an expected presence, as are crisp, refreshing vegetables. At The Little One in Tucson, chef Sandra Davila’s gazpacho includes smoky-flavored roasted poblano chilies, which she leaves unpeeled. “To me,” she said, “the burnt part of the skin is what has all the good flavor.”Gazpacho rarely contains meat, but the Rye Harbor Lobster Pound in New Hampshire offers gazpacho afloat with pieces of lobster.