I had gazpacho at a luncheon recently and all of us guests agreed that summer flavors in a cold soup are hard to beat.
Gazpacho is an uncooked soup originating in the Andalusia area of Spain. It’s a mixture of finely chopped fresh vegetables.
You can make it in minutes in a food processor or blender, but it needs three or four hours in the refrigerator for the flavors to meld. It should be served ice cold.
Some recipes are heartier than others but they’re all good. The soup can be as simple as adding puré ed vegetables to tomato juice or V-8 juice or you can make it more substantial by adding beef broth and bread crumbs.
Here are two recipe variations, one without broth and one with broth.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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