Part II: Gazpacho
Let me start by apologizing for my horrible photo. I'm not a photographer in any sense of the word. I own a simple point-and-shoot, and I took this at night with horrible lighting. So if the soup looks less than appetizing, I'm sorry! It's delicious and more than worthy of being made and eaten.
With that out of the way, let's talk gazpacho. Cold soup is not for everyone, but to me, nothing is better on a hot summer day than a bowl of cool, delicious gazpacho. When the vegetables are at their peak, there really are few better ways to showcase their deliciousness. I've made all kinds of variations on gazpacho, mostly utilizing tomato juice (low sodium because I like to control the amount of salt added). However, I've experimented with some atypical ingredients and have whirred chinese white radish into a batch of of gazpacho, and made a raw beet gazpacho that is ridiculously amazing. I've made versions with a latin american slant, using lime, cilantro, and chiles. Every which way you can make gazpacho, you can bet I'll love it.
