Return to Content

Easy Does It: Gazpacho

Easy Does It: Gazpacho
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Often referred to as “liquid salad,” gazpacho may be a vegetable’s best expression of summer. Its success (and yours) depends on the freshest of ripe ingredients, which are all at their peak now through the end of August.

This chilled soup, of Spanish provenance, keeps your kitchen and you cool (no oven or burner to turn on), no matter what the thermometer reads.

We offer a great list of vegetables to put into this soup, but feel free to work with what you have handy. Like most recipes, “authentic” gazpacho is a well-debated subject and can run the gamut from garnishes such as grilled shrimp and chopped eggs to some with nary a tomato invited to the party.

This version is left chunky, but feel free to puree the whole kit and caboodle (if so, no need to dice the ingredients finely — a rough chop will do just fine).


Updated Friday, June 6th, 2008

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111