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|I was in New York City last week during an early June heat wave, high 90s every day, and muggy. One of my friends was dying for gazpacho,
and who wouldn’t be in heat like that? I directed her to my website, sure that I had long ago posted a recipe for it, only to find that I
hadn’t. So I’m rectifying this oversight right now with my recipe for classic Andalusian gazpacho, one of the most refreshing soups in the
You may worry about tomatoes, as we are in the midst of a salmonella outbreak that has been linked to tomatoes. But the tomatoes you will use in this recipe are from the farmers’ market; and that’s not where the tainted tomatoes are coming from. In fact, they are still looking for the source of those tomatoes, which shipped from a warehouse somewhere in Mexico to every corner of the country. Eat food that has been grown close to home, and you will stay healthy.
This incredibly refreshing cold soup is all about tomatoes. The stale bread gives it its lovely texture, and the onion and sherry give it a little
bite. Make it through the summer; it’s like a drinkable salad.
1. Place the bread in a bowl and sprinkle with enough water to soften it. Let sit 5 minutes, until soft enough to squeeze, and squeeze out the water.
Advance preparation: This will keep for a day in the refrigerator.
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