You can’t go wrong in the summer with making a big batch of original gazpacho. If you’re unfamiliar with it, gazpacho is a tomato-based soup served cold, and was originally made in the Andalucia area of southern Spain, although there is evidence it may have come to Europe with the Moors. The Spaniards have made it a national treasure, and there are as many different variations of this warm-weather treat as their are types of bread.
The greatest thing about gazpacho is there’s a few general guidelines to follow, but after that, you’re on your own. You can make this soup hearty and robust (yes, even though it’s served cold), or aromatic and delicate.
Chilly Gazpacho with Ancho Chile Oil. ©Reel Chow
We often have gazpacho in the summer, but since Ron loves it so much, we make it all year. If you know the basics, you can make a good base to start from and branch out from there. Here’s a version we’ve made in the past. It leans heavily on cucumber, yet has a brawny finish.
