The other night, we went to this great Tapas restaurant in our neighborhood that reminded me how amazing Spanish food can be. Gazpacho is one that I never truly appreciated while
visiting eating my way through Spain. I always felt like I needed a bowl of tortilla chips to accompany it. But now that I can truly respect the sweetness of freshly picked vegetables, I enjoy a bowl of gazpacho much more now. Honestly, just picked vegetables really don’t need anything more than perhaps a sprinkle of good salt and maybe a drizzle of some quality olive oil but on a day in May where the temperature was 86 and felt more like 96, chilled gazpacho could be that perfect dinner meal.
A lot of gazpacho actually list sugar in its ingredients but if you have good quality veggies, it isn’t necessary. Especially if you are using orange or yellow bell peppers. By including watermelon in the gazpacho, it also sweetens and crispens the texture. I can’t wait to revisit gazpacho when heirloom tomato season is near!