June 25, 2011


One of the joys of summer is making and eating gazpacho, that cold Spanish soup that is a kind of semi-liquid salad. I usually get a craving for this dish out of the blue, and, when I do, I have to go to the supermarket, collect the necessary ingredients, and throw them together as quickly as possible. One summer, I discovered that the local T.G.I. Friday’s served gazpacho, and I spent summer afternoons reading at one of its outdoor tables while eating gazpacho and drinking gin and tonic. The last time I stopped by T.G.I. Friday’s, however, no one on the staff had ever heard of gazpacho, and it was certainly not on the menu.

Thus, when I experienced my annual need for a gazpacho fix a few days ago, I knew I was on my own. I didn’t even take the time to track down my usual recipe; I went to the Web, found some tasty-sounding instructions, and ran off to the store. The resulting soup was chunkier than usual but was especially delectable. The recipe yielded a lot of gazpacho.

Unfortunately, the warm summer weather I usually associate with the dish is not now in evidence. It has been cool and occasionally raining in Pittsburgh over the past few days. Nonetheless, I had gazpacho and a glass of iced tea for lunch today, and I ate outside on the deck. The temperature was only in the high 60s, but lunch was very satisfying.


1 comment:

  1. Delicious-- oddly, our day looks the same (we are in ¨rainy season¨ but the gazpacho lives on).


Anonymous comments are not allowed. Gratuitous profanity or libelous statements will be removed. Comments will also be removed that include gratuitous links to commercial Web sites. Please stay on topic.