Soup On Ice

In June, when homegrown tomatoes start to ripen, I start making gazpacho, the well-dressed salad in soup’s clothing. I keep fresh batches in the refrigerator to drink like juice when I’m not in the mood for a hot meal or to serve to friends on special occasions. Gazpacho solves a multitude of summer’s problems: it is cool, it is simple, it can be made in large quantities, it is a meal in itself, yet it goes beautifully with brunch, lunch, or dinner, and it can be elegant or casual.

Soup On Ice

In June, when homegrown tomatoes start to ripen, I start making gazpacho, the well-dressed salad in soup’s clothing. I keep fresh batches in the refrigerator to drink like juice when I’m not in the mood for a hot meal or to serve to friends on special occasions. Gazpacho solves a multitude of summer’s problems: it is cool, it is simple, it can be made in large quantities, it is a meal in itself, yet it goes beautifully with brunch, lunch, or dinner, and it can be elegant or casual.

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