The Essential New York Times Cookbook: Classic Recipes for a New Century
Malaga Gazpacho
Page 112
Cuisine: Spanish/Portugese | Course Type: Soups and Stews
(1 review)
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Recipe Reviews
kateq from annapolis, md
This is my absolute favorite version of red gazpacho. I've been making it for years, with only one change--I use sherry vinegar instead of red or white wine vinegar. It has a purity about it that is amazing. The straining is a bit of effort, but so worthwhile. I think that this soup is a most elegant taste of summer. Just know that it does not have much shelf life--only a day or two in the fridge before it begins to spoil and fizz. But then, there is rarely any left over...
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