Briefly: Gazpacho

I love gazpacho and make it at home when we have an abundance of tomatoes in the garden. Andalucia claims to have originated the recipe, and I have no reason to dispute the claim, but their preparation and presentation is different from any gazpacho I have eaten in the states.

I have ordered it three times now, all in different restaurants and it's always served like this. They must run the soup through a food mill to remove all the pulpy stuff, so the broth is very smooth. Then they give you a little bowl of minced veggies and bread cubes to put on top. The contrast between the silky broth and the crunchy veggies is interesting. I like it, but I think I like the pulpy version a little better.