Gazpacho is a Spanish cold soup made of raw fresh veggies, stale bread, vinegar, garlic, and olive oil. Let’s say- it’s a salad soup. The ingredients, texture, and thickness of gazpacho vary regionally and by family. When I worked as a cook at North Abraxas (we used to make this dish and serve it with some ice cubes. Instead of adding a little bit of water to the soup I keep it thick and let the ice cubes melt within, cooling down the soup. Even if it’s not necessarily traditional- it is LIT! You can make this gazpacho in advance and keep it in the fridge. It can last up to 2-3 days, but I promise you will finish it right away. Try to use veggies bought from your local farmers market because it’s all about the quality and freshness of your ingredients.

2 bowls

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