Gazpacho
It’s difficult to appreciate the simplistic perfection of a classic Andalusian gazpacho if you’ve never traveled to the region and tried one in a Bodega during a hot day. My experience occurred years ago during a day spent walking around Seville. At some point around midday, we spotted a bustling location with people spilling out onto the street. It was getting too hot outside to explore further, and we craved something cold. So, we politely pushed our way to the bar and ordered a gazpacho. What we received remains firmly embedded in my food memory bank. It was a beautiful
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It’s difficult to appreciate the simplistic perfection of a classic Andalusian gazpacho if you’ve never traveled to the region and tried one in a Bodega during a hot day. My experience occurred years ago during a day spent walking around Seville. At some point around midday, we spotted a bustling location with people spilling out onto the street. It was getting too hot outside to explore further, and we craved something cold. So, we politely pushed our way to the bar and ordered a gazpacho. What we received remains firmly embedded in my food memory bank. It was a beautiful creamy pink and orange soup served in an elegantly simple manner with a few bits of chopped up cucumber gracing the surface. It was cool, but not ice cold. Smooth, but with a bit of texture floating around. No single ingredient overpowered the others, but they remained separated, and I could still distinguish each unique flavor.
I’ve attempted to come up with something resembling this experience…and my recipe works well, but the context is still missing. For that, I’m afraid you will have to make some travel arrangements.
Difficulty: simple
Yield: makes about 1 liter (1 quart)