Also, in the spirit of sharing, my go-to gazpacho recipe is based in large part off of this awesome article:

The author perhaps comes off as a bit haughty, but the recipe is so good precisely because it goes out of its way to be anything other than that deep-red, viscous soup that you'll find in most restaurants. I'm pretty sold on this idea that great gazpacho isn't supposed to look good. It's just supposed to taste amazing.

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