It's not too late for gazpacho
Vegetable soup
Spanish cuisine
Despite the early frost this past weekend, there is an amazing farmer at my farmer's market upstate who still has delicious heirloom tomatoes. I wanted to make a yellow gazpacho and asked him to recommend a mixture that would work well. He gave me a beautiful selection of yellow and orange tomatoes that had the perfect balance of acidity, meatiness, and juice so that my soup was almost creamy, and the same color as the orange leaves falling from the trees. I use much less onion and garlic in this soup than most recipies call for because I find their flavors overwhelming, but you can just add more if you like more.
Share:
0
22
0
Comments