Here’s a delicious gazpacho inspired by a recipe given to me by Navarre-born, Madrid-based chef Carlos Oyarbide. Carlos serves his version with a green pepper sorbet, tiny shellfish, and a compote of honeyed raisins and vinegar to make his point that he has found his ultimate “inner gazpacho.”
In my version, I replace some of the water with melon to endow the soup with a fruity dimension, then I top it off with a slick of green pepper. That’s my inner gazpacho!
This soup will keep for days in the refrigerator.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.