It being tomato season, I thought we’d take advantage of it and make some Gazpacho for a quick weeknight meal, and get a chance to cook a vegetarian recipe from this Spanish cookbook I got a few years back. It’s part cookbook, part guidebook for Spanish culture and food. Because of that, this is a fun book to flip through when you want to learn the origins of a particular dish, get excited about a trip abroad or learn something about how Spanish chorizo is prepared. As a reference, or when you want to find a recipe quickly, though, its less useful. Regardless, this version of gazpacho is fairly straight-forward – prep time is minimal, and as long as you’re willing to wait for the soup to chill thoroughly, this is one of the easiest recipes you’ll ever make.
The J/K Cookbook Challenge 