Chilled Plum Tomato Gazpacho, Andalusian Style

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Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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This soup is so easy to make. I peel the peppers for the garnish with a potato peeler to make them more digestible, or you can even roast them and peel them, or use more piquillo peppers. Piquillo peppers are small tangy peppers from Navarra in northern Spain. They are roasted in open fires, then peeled by hand and packed in their own tasty juices.