A nice gazpacho to fight the calor.
I finish the gazpacho by whisking in extra-virgin olive oil, sherry vinegar, and more salt and pepper to taste. This is the time to bust out my fanciest olive oil—because no heat is applied, all the flavors and aromatics of the olive oil can shine. The grassy notes and bitter edge of a high-quality olive oil will make all the difference in this simple dish, adding roundness and balance.
Although you can serve it right away, the gazpacho only gets better after it's chilled out for a bit in the fridge, where the flavors meld and the soup gets extra frosty. I always adjust the seasoning just before serving, as the cold can affect your perception of taste. When I’m counting down the summer days, sitting in a pool of my own sweat, nothing helps me beat the heat better than this refreshing gazpacho. It’s hydrating, it’s lunch, and it doesn’t require me to make my hot apartment any hotter.
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