Two kinds of gazpacho courtesy The New York Times
I love soup – making it and eating it.
Almost all soups especially veggies (except pumpkin – cos it repeats on me unfortunately) but chicken, prawn and duck too.
Spicy, creamy or clear – really there’s never a wrong time to eat a soup.
So while we’re feeling chilly here in Adelaide, they’re feeling the heat in New York, which is why the New York Times Magazine has featured a food spread on cold soups. All variations on gazpacho
They’re so pretty to look at and sound so delicious.
The best gazpacho I’ve eaten was for lunch in Madrid, the summer of ’89. The restaurant was not far from our hostal, the waiters wore traditional white and long aprons. It was bright red and served with crunchy fresh bread.
I plan to give all of these a go this coming summer. Check out the recipes here.
Left to right: Avocado and Pea; Cucumber, Grape & Hazelnut; and Kale and Olive.
Left to right: Romesco Style; Grilled Gazpacho; and Tomato, Radish & Tortilla.