The chilled Spanish soup gazpacho is ideal for a summer meal. Here is a rough ratio of ingredients, but it’s best to taste as you go: Stem and seed five medium heirloom tomatoes and a red pepper, and peel a seedless cucumber and a clove of garlic. Process together with a few tablespoons of sherry vinegar, twice as much extra-virgin olive oil, and a few pinches of salt. This is your base, to which you can add chunky tomatoes, cucumbers, and red onion; toasted bread crumbs or croutons; chopped or torn parsley and/or basil; and even cooked fish or shellfish. Drizzle with more olive oil before serving.

Truc (Tip): A chef I know says you should use enough vinegar to taste it!


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