I just tweeked the recipe a bit – this is much better. It was a big hit with customers last week. I’m still getting compliments! Enjoy!
On a recent tour through the Castilla y Leon region of Spain observing the 500th anniversary of Santa (Saint) Teresa’s birth, I consumed a few gallons of the local specialty, gazpacho. This classic summertime cold soup is basically tomatoes, cucumbers, peppers and other vegetables blended together with various seasonings and spices.
What differentiates each chef’s interpretation is what additional ingredients they add, such as celery, onions, watermelon (!!) etc., and what chopped fresh herbs, such as parsley, dill, mint or green onions (or tortilla strips!) garnish the top. It can also be served as a smooth, thick, thin or chunky dish. You can see the gazpacho is truly a versatile vehicle for showcasing the fresh abundance of your summer garden.
Here’s a spicy version I’ll be serving at Hudson Valley Dessert Company this summer:
6 pounds tomatoes, coarsely chopped
3 large cucumbers peeled, coarsely chopped
1 large red bell pepper, seeded…
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