THERE ARE A MYRIAD OF RECIPES FOR GAZPACHO. SOME USE BREAD AS A THICKENER; OTHERS, ALMONDS. THERE ARE REFINED GAZPACHOS WHERE YOU STRAIN OUT THE PEEL AND SEEDS. SOME YOU SERVE WITH CROUTONS; OTHERS, WITH JUST A DRIZZLE OF OLIVE OIL. AND YOU KNOW WHAT? THEY’RE ALL GOOD. I PREFER A MORE PEASANTY GAZPACHO WITH THE ROUGH TEXTURE OF THE VEGETABLES INTACT. WHICHEVER RECIPE YOU MAKE, ALLOW THE SOUP TO CHILL FOR SEVERAL HOURS TO MELD THE FLAVORS. THERE’S NO OTHER SOUP I PREFER ON A HOT DAY WHEN THE SUMMER VEGETABLES ARE AT THEIR PEAK.
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