Creamy Gazpacho Andaluz
Most Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we’d need more than just a good blender.
WHY THIS RECIPE WORKS
The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit to release more flavor. We then followed the same process with the other vegetables—cucumber, bell pepper, and onion—and soak...