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Four Chilled Gazpachos

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

In Andalusia, the canícula, or dog days of summer, are long and hot, requited by wonderful cold soups called gazpachos. The culinary concept dates back thousands of years: stale bread, pounded with garlic and blended with vinegar and olive oil, then diluted with cold water, is used as a base for soothing, nourishing summer soups.

In Córdoba, a cold gazpacho is not seasonal. Chef José Carrasco Jurado of the restaurant El Churrasco makes pine nut gazpacho in winter, fava bean gazpacho in spring, tomato gazpacho in summer, and almond gazpacho in the fall.
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