Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year.

So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat.

You do need to decide a few things, and texture is one; for a completely smooth soup, turn on the machine and let it run. If you prefer some chunks, pulse the machine — this works best with a food processor — or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. Olive oil is an integral part of “real” gazpacho (the fat has to come from somewhere), so I tend to gravitate toward the upper limit, but none of these soups will suffer tremendously if you use less.

Most of these include bread, which should be day-old and crustless, though defying either or both of those “rules” won’t kill you. Keep in mind that the colder you serve your gazpacho, the less salty it will taste; you can intentionally oversalt before chilling, but I would just salt to taste at the last minute. It makes things even simpler.