Issues → July/August 2008 → Food → Easy Does It: Gazpacho →

More Vegetable Choices

by Annie B. Copps

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Ripe tomatoes seem to be the common denominator in most versions of gazpacho, but tomatoes weren't in the original "receta" for this Andalusian specialty (and some say gazpacho didn't even originate in Spain, let alone Andalusia). We're not interested in splitting hairs. Instead, we offer the following tasty additions to help you make your gazpacho unique. And although you could include all of these in your next batch, try to use some restraint. Make your version the refreshing crowd-pleaser it was meant to be.

Broccoli
Carrots
Cilantro
Corn
Eggplant
Fennel
Feta cheese
Dill
Olives
Peas
Scallions
Spinach
Summer squash
Tarragon
Watermelon
Zucchini