Making Gazpacho on CTV
August 22, 2011 at 9:10 am 1 comment
Field-ripened tomatoes for gazpacho
Today on CTV, I will take advantage of some of those beautiful ripe tomatoes available at farm gates and farmers’ markets to make my favourite cold soup, gazpacho. Originating in the southern part of Spain, in Andalusia, gazpacho is now universally loved. At first, made by farm workers using whatever was available, this “liquid salad” always showcases field-ripened tomatoes, cucumbers and peppers. The traditional recipe often calls for bread in the soup, but I prefer making croutons to serve on top. Most gazpachos are processed only until chunky, but in Spain, I have on occasion enjoyed the soup pureed and sieved into a tall glass as a pre-meal drink, with or without vodka.
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Rose Murray 
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terry baldwin | July 17, 2013 at 7:11 am
hi i bough one of your book’s in 1983 and i lost some pages over the years with that your gaspacho soup one of the best and finally with the computer and 2013 with a 38celcius i need a cool soupe hey voila no need to say more thank you