When the weather gets hot, your food should refresh as well as refuel, and this gazpacho recipe from Spanish chef Lolo Manso is just the thing.
As owner of Socarrat Paella Bar in New York City, Manso is used to putting his Spanish heritage on display. Gazpacho was first served in the southern regions of the Iberian peninsula and has since become a staple of summertime around the world.
Deliciously cool and healthy, this particular recipe was inspired by his own mother’s approach to the quick España favorite.
“She always made gazpacho during the summertime,” Manso says. “Gazpacho was always in the fridge. It brings back fond memories from childhood.”
Made from a blend of raw vegetable ingredients, oil and soaked bread, Manso says the key with this recipe is to make sure all the elements are blended until they’re perfectly smooth; about three to four minutes.
This recipe makes 10 servings and is ready to be enjoyed in no time at all. Pick the freshest vegetables you can find, and get ready for a flavorful experience that will beat the summer heat and bring a smile to everyone’s face.
Visit Socarrat Paella Bar in New York City and online for more delicious dishes and inspiration.
Photography by: Courtesy of Socarrat