A diverse family of Spanish soups
Actually, my favorite chilled summer soup is just one member of a large, loosely knit Spanish family of soups (including some that incorporate meat or fish and are served hot, but that’s for another time). Of the cool versions, there are essentially three types: red, white, and green gazpacho. Each one starts with the same fundamental ingredients— bread, olive oil, vinegar, and garlic—but the addition of another element or two sends it trotting off in its own direction.
Tomatoes are the main ingredient in red gazpacho, with green or red bell peppers, cucumbers, and onions either puréed in as well or else scattered on top of the finished soup. White gazpachos, which are actually rather ivory in color, contain ground almonds, or perhaps pine nuts or even lima beans, and they’re often garnished with grapes. It sounds a little strange, but once you try my delicate yet vibrant version, you’ll start craving it. Green gazpachos contain fresh herbs and perhaps some shredded lettuce, but they’re not very common, even in Spain.