Where can I have a good cup of Gazpacho? Maybe a place below 14th strret?

That sounds interesting. I googled it and found both green rhubarb gazpacho recipes and rhubarb and strawberry fruit soup. If you find a nice recipe, could you post it? Thanks.

Sorry, I am just getting used to doing this. Does anyone have a recipe for Rhubarb Gazpacho?

Summer is here and it is time for gazpacho! Not chilled tomato soup —which is often called gazpacho— but the real stuff made with bread, olive oil, tomato and good sherry vinegar blended together. Last summer, Cafe...

Jaleo’s gazpacho was fantastic.

I’m making gazpacho and have either white vinegar or balsamic, which should I use? I don’t feel like buying a third kind, so which will be better? Thanks!

My favorite gazpacho ever is the green zebra version at Il Grano. Sal (the chef) grows something like 38 different heirlooms in his own garden, and does a tomato night once a week when they’re in season. A really beautiful...

You should try white gazpacho, which is a gazpacho made from good quality almonds, some white bread soaked in water, some garlic, sherry vinegar and EVOO. Put it all in blender then strain, serve chilled with blanched green...

talk about gazpacho with a twist!! go to the OYSTER BAR in Grand Central it’s a bit oniony but TASTY

Gazpacho is a signature dish at Washington, D.C.’s Jaleo restaurants, which uses plum tomatoes for their robust flavor, bright-red color, and low water content. (For an especially flavorful plum tomato variety, Gary Ibsen of...

There is a very good white gazpacho recipe in the Aug/Sept 2000 of Fine Cooking magazine. I tried it 3 or 4 times...however...I can’t find my magazine so I can’t post it here. Does anyone have this recipe ??

Thanks for the tips on gazpacho locating yesterday. I went to Jaleo today and was surprised to find that they seem to puree the soup; previously, I had only had a chunkier, more textured gazpacho. Also, they finish the soup with...

Vegansexuals, tainted dog food, greenwashing, and more.

I need to have gazpacho,either an excellent reciepe or a local (SF) restaurant that has it on the menu. Thank you in advance.

does anyone have experience freezing gazpacho-if it freezes well and doesn’t become mush? Thanks