A Gazpacho "Recipe" You'll Actually Like
IT MAY BE STARTING TO COOL DOWN IN OTHER PLACES BUT IT’S STILL SO HOT IN MIAMI THAT THE MENTION OF PUMPKIN SPICE LATTE MAKES ME SWEAT. ASHLEY STANZIONE, ON HALF OF THE MAD PIZZA GENIUS COUPLE BEHIND STANZIONE87 AND ASH! PIZZA PARLOUR AT THE CITADEL FOOD HALL, INVITED ME OVER WHILE MY KITCHEN IS STILL UNDER CONSTRUCTION FOR A DAY OF COOKING TOGETHER - THE THEME? FOOD YOU STILL WANT TO EAT WHEN IT’S 10,000 DEGREES OUTSIDE.
COME TO THINK OF IT, I WOULDN’T CALL IT “COOKING.” NONE OF THE RECIPES YOU’LL FIND IN THIS MENU DROP REQUIRE MUCH WORK AT ALL. THEY’RE MORE LIKE RECIPE LISTS. THINGS YOU CAN THROW TOGETHER FOR A DINNER PARTY - OR LUNCH PARTY - HELD IN THE COMFORT OF HIGH-POWERED AIR CONDITIONING IF YOU KNOW WHAT’S RIGHT FOR YOU.
I’ve been working on a theory that no one really likes gazpacho - but here’s the thing: I do. I finally came around to the idea of a cold tomato soup, which isn’t much a stretch because I used to religiously order tomato juice on an airplane as a kid because “it’s basically like having a soup during the flight!” But I too thought I didn’t like it for years and years.
This recipe will convert you if you still aren’t a believer.
I read a whole bunch of recipes for gazpacho across the internet and then forgot everything they recommended and just threw a bunch of stuff in a blender. I did not peel the tomatoes like this Bon Appetit article recommends.
Here’s a list of what I put in the blender - seriously, my bad for not taking better notes on this one, but there is really no science to it.
