Andrew and I were visiting my cousins Jeff and Natasha (they of the fab Brooklyn shops UVA Wines and Whisk– I come from good foodie stock, don’t yah know) for a bit of pre-Christmas shopping and sightseeing. It makes things even simpler.I first had Pad Thai on a snowy day in New York City about seven years ago. Keep in mind that the colder you serve your gazpacho, the less salty it will taste you can intentionally oversalt before chilling, but I would just salt to taste at the last minute. Most of these include bread, which should be day-old and crustless, though defying either or both of those “rules” won’t kill you.
Olive oil is an integral part of “real” gazpacho (the fat has to come from somewhere), so I tend to gravitate toward the upper limit, but none of these soups will suffer tremendously if you use less. I’ve noted the cases in which I think smooth or chunky is preferable (kale and olive gazpacho is a train wreck if it isn’t smooth), but do as you like. If you prefer some chunks, pulse the machine - this works best with a food processor - or if you’re a stickler for precision, purée about half of the ingredients, chop the rest by hand and stir them together. You do need to decide a few things, and texture is one for a completely smooth soup, turn on the machine and let it run. (If Thai melon gazpacho is already in your rotation, good for you, and I surrender.) The “recipes” here amount to little more than lists of ingredients and quantities, because the method doesn’t bear repeating 12 times: Combine everything in a blender or food processor, process to your desired texture, chill in the refrigerator if you like, garnish and eat.
So, here is that ubiquitous summer standby done a few ways that you’re probably familiar with and a bunch more that you’re probably not. But whether or not you have pint-size sous chefs at your disposal, a recipe that requires minimal effort and in most instances no heat is always a good thing this time of year. Gazpacho is so easy that children old enough to manage a food processor or a blender can make it themselves.
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