Published July 1, 2001.
Hand-cut vegetables marinated in seasoned vinegar make the difference.
Gazpacho at its best is the essence of summer in a bowl. Unfortunately, it is often little more than a bland, pureed vegetable porridge.
We wanted a summer gazpacho with clearly flavored, distinct pieces of vegetable in a bracing tomato broth.
Chop the vegetables by hand, toss them in a sherry vinegar marinade, use a fresh-flavored tomato juice, and chill for a minimum of four hours.
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