Sunday, September 2, 2012
This gazpacho andaluz is a great way to make use of tomatoes that have hit their peak, or are even slightly overripe. The simplicity of this recipe lets the clean, bright flavors of the cucumber and tomato shine, but can also lend itself to a cook's whim - to Saveur magazine's recipe, I added 1/4 teaspoon of sweet smoked spanish paprika to add just a bit of depth. To serve, I dice a bit of English cucumber (I like the color that the thin peel adds to the soup) and cherry tomatoes. A drizzle of fruity spanish olive oil is a lovely finish.
See the recipe here: http://www.saveur.com/article/Recipes/Gazpacho-Andaluz
Happy Labor Day!