Gazpacho

Cold Spanish Tomato Soup

Preparation info

  • Serves

    8

    , unless one of your guests is Evan
    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is my son Evan’s favorite soup. I can make it by the gallon and he will devour it all over the course of a day. After tasting gazpacho in Spain twice a day every day for six weeks, I decided that my favorite version of this soup had a little tart edge to it, but no heat. Chile peppers and Worcestershire sauce are probably American additions. Garlic croutons are essential, at least in my bowl of soup! Please use the ripest and most flavorful tomatoes possible, for the success of the gazpacho depends on them.

Ingredients

    Method