Gazpacho blends in – This Spanish classic of humble origins evolves into elegant puréed versions that still refresh on hot days.
Posted on: July 11th, 2007“What if you could trap summer in a glass?
Whenever I make gazpacho, thats the trick I think I’m pulling off.
There is something so immediate and fresh about this cold Spanish soup that my body temperature goes down just thinking about it. Its lightness and refreshing lift of tartness seem tailor-made for Houston’s crushing midsummer climate. The fact that gazpacho requires no cooking makes it even more Texas-friendly”
Curation from Tomás
Filed Under: 1. Hispanic News, Food, Tomás' Picks
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