If you have a late-summer bounty of tomatoes and cucumbers, I have a Gazpacho recipe for you to try. Which is funny because I normally DO NOT LIKE gazpacho … but I loved this one.
Aptly named, Best Gazpacho, Julia Moskin explains that this recipe delivers the smooth style of gazpacho served in Seville, Spain. And as an avowed gazpacho-hater, I’m shocked to tell you that it is indeed both smooth and delicious. And easy to make.
All you need is a very strong blender, ‘2 pounds of ripe red tomatoes’ (this is about 6 ‘baseball-sized’