|Property of Jessica Gordon Ryan and The Entertaining House|
I've been talking about gazpacho non-stop, it seems, this summer. I've always loved the soup, but for some reason, this year I simply cannot get enough of it. The other day I was on the beach with a couple of girlfriends and off I went on my gazpacho tangent. We'd all been to the local farms and our counter tops were brimming with bowls of fresh veggies but, what do you do when you simply have too much, or when they're just about to become overripe? I tend to make gazpacho, or ratatouille, or pasta sauce. As we packed up to leave the beach, Sara went home with the sudden urging to make gazpacho. She chose to follow the recipe from the Moosewood Restaurant Cookbook. The next day I was the lucky recipient of her culinary prowess. And dare I say, this very well could be the best gazpacho I have had all summer? So, even though I know I just posted a recipe here the other day, this one is simply too good not to shout it out from the rooftops and share it with the world! And while normally I am a huge fan of deviating from the original recipe to put my own twist on it, this time I am telling you not to. Don't do it! Don't mess with it. Don't mess with perfection!
Following is the Gazpacho recipe from The Moosewood Restaurant Cookbook.