Search inside this book

No other editions

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)

Tags:

Recipe Review

11th July 2013

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...

(2) useful  

Comments

Login or register to add your own comments.