Gazpacho originated in Spain and Portugal. Separate this vegetable soup from the rest of the field. Gazpacho is best served ice-cold and packs a refreshing hit against the summertime heat. This soup is also easy to make. There is no actual cooking involved; additionally, tomatoes and cucumbers are in season during the hot summer months. Make a huge batch for your next outdoor barbecue and serve it in a punch bowl. For a real treat: Provide toppings like sliced scallions, chopped cilantro, and sour cream. Add Tabasco for an extra kick!
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If you have leftovers, it goes really well with grilled cheese.
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