Sunday, September 2, 2012

Gazpacho Andaluz

I love this time of year - the days are warm, but the mornings are cool and crisp; the days begin to get shorter and the hub-bub of summer gives way to the rhythms of autumn.  But yet summer persists for a few more weeks, continuing to bring forth tomatoes, zucchini, and late summer raspberries.

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:

Happy Labor Day!

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