from NY Times
I was craving gazpacho in the wrong season but I decided to make some myself anyways.
This Creamy Gazpacho recipe is labor intensive if you’re lazy in the kitchen like me. But it is lots of squishing stuff, which is fun.
I always assumed creamier gazpachos were named so because they were made with cream but the lighter color and thicker tecture actually comes from bread.
We scarfed our bowls before I thought to take a photo but I did capture part if the prep work.
While I couldn’t replicate La Buenas this was pretty excellent. Next time I might make a huge batch to keep in the fridge for healthy snacking.
But what do you think?