Gazpacho resides faithfully on our long list of foods that we have absolutely, positively no problem with. Particularly when served in a shotglass at a fancy party. Or when the temperature creeps into the damp 90’s. It’s a dish that makes perfect sense, it’s hot out, we have summer vegetables and (presumably) something to blend them all together, and cold liquids really hit the spot. One thing to keep in mind, however: This dish is not equal to the sum of its tomatoes. Seasonal fruits like canteloupe, honeydew and watermelon make delicious cold soups for a stand-out first course or light, summery dessert.
Gazpacho is like a salad in a bowl with olive oil and red wine vinegar dressing built right in. Therefore, we call upon you to crush up those overripe tomatoes, mammoth garden zucchini that never seems to stop growing, cucumbers that are the very essence of summer refreshment…we could wax poetic about peppers, garlic, cilantro and so forth but our soup’s getting warm.