The Capsule Pantry: Gazpacho 19 Ways

Chilled soup recipes for the last days of summer

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My homegrown tomatoes turned into glorious gazpacho

Praise the Lord for tomato season! If you’re in the Northern Hemisphere, you’ll be in the thick of tomato heaven right now and we’re all the better for it, IMO.

One of my favorite recipes for the hot late summer days is gazpacho. That chilled southern Spanish soup that is both refreshing and generous in style and flavor.

Gazpacho has become synonymous with “fancy” these days. I’m talking shot glasses of the stuff served at nearly every wedding I’ve attended in the last decade.

But its roots are not fancy in the slightest. Like so many excellent dishes, gazpacho was born from necessity - a way to use up stale bread and overripe tomatoes. It turns the humble into the heavenly.

I’ve gone for an original “purist” recipe here, gleaned from my trips to Andalucia (and many, many gazpachos made and consumed over the years) but with plenty of adaptations to make it your own / fit whatever you have in your fridge and store cupboard.