Heirloom gazpacho, deconstructed
Vegetable soup
Spanish cuisine
Note: it looks like there should be a separate gazpacho category, because there are so many interesting versions here. I am entering this on behalf of myself and my husband. We thought of this soup together after trying the fantastic tomato water martini at Clio restaurant in Boston, but he was the one who executed it perfectly (see the lovely small dice on the veggies), for a summer dinner party we had last year. It is a soup best made in August or September, when tomatoes are at their peak. <br /> <br />We finished it with a dash of mango habanero hot sauce - the sweetness and heat balanced the acidity of the tomatoes nicely. - PippaG
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