Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Spain.
Gazpacho — the classic and refreshing Spanish soup that's served chilled — is most often associated with the warm days of summer. But with so many versions of it, gazpacho is something that can be enjoyed any time of year.
"We have gazpacho on the menu year-round," says Mat Schuster, chef at Canela in San Francisco. "Many people think of the traditional tomato gazpacho, which comes from the south of Spain where it's hot in the summer, so gazpacho is used as a cooling first course. But there are tons of variations on it."
Schuster explains that the most common ingredients are Spanish olive oil, garlic, onion, a dash of vinegar, and some bread — and then the rest is up to you.
Depending on the season, maybe you swap in avocado, cucumber, or zucchini. (Here are more ideas to get you started.) In chef Ferran Adrià's version below, mayonnaise is an unusual ingredient, but we like the creaminess it adds to the final dish.
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