Photo by Joseph De Leo, Food Styling by Micah Marie Morton
The classic Andalusian gazpacho is found all over the region with surprisingly few variations, except for the addition of cucumber and onion—ingredients that have fallen out of favor with chefs who prefer to allow the pure taste of the tomatoes, Sherry vinegar, and olive oil to shine through. In this version of the easy, no-cook cold soup, cumin lends a subtle, savory flavor.
Cooks' note:
Gazpacho can be chilled up to 2 days.
Recipe notes
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