Whether you prepare your tomatoes and vegetables by whipping them in a blender (or food processor) or painstakingly dicing by hand, gazpacho makes the most of what’s in season mid-summer. There are myriad recipes available online; below are just three that seemed good today. Pair with a hunk of cold iceberg lettuce, topped with blue cheese, bacon and diced tomato, and summer dinner is served.
Love to Cook: This classic gazpacho is easy and quick, aside from the chilling time (which, frankly, I always cut short). Try it with this wedge salad.
Weeknight Reality: Ina Garten’s version takes 20 minutes to make. Really. Add Tabasco if you want it spicy. Here’s an easy wedge salad, easier if you substitute cooked bacon.
Need a Miracle: This quick recipe takes 10 minutes (and passata is crushed, strained tomatoes, which are available in most groceries). See above for salad recipe, or just make a plain salad.
2 thoughts on “Chilled”
Make a little shrimp or crab salad with avocado and put in center of bowl and ladle your gazpacho in around it. Yummm
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Yep, or top the glass of gazpacho with lump crabmeat – just decadent enough, but not too much.