Preparation info
  • Makes

    6 Cups

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Most gazpachos encountered in restaurants are sad affairs, pureed in some machine, with a few diced cucumbers floating around for effect. For a gazpacho to be at its best, the ingredients must be chopped by hand or very carefully in a food processor—small amounts, short pulses—or they will lose their identity. A gazpacho should be a study in contrasts—cool, hot, hard, soft—not homogenous. While the soul of the soup is tomatoes, the accent of a smoked chile, such as a chipotle or pasilla de