Preparation info
  • Makes

    8 to 16

    servings ( 1 quart )
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Don’t always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canapé at the French Laundry, garnished with balsamic glaze, or as a sauce with the Salad of Globe Artichokes with Garden Herbs and Gazpacho. It can also be served in larger portions as a traditional cold soup. This soup couldn’t be easier; it achieves its powerful