July 2011

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 soaked the bread, which we used to thicken the soup, in the exuded vegetable juices. A final dash of olive oil and sherry vinegar further brightened the flavor of our gazpacho, and a diced-vegetable garnish made our creamy gazpacho recipe look as fresh as it tasted.

This has some of the components of fried rice, but you don’t have to keep tossing it while you make it. Add chopped ham and frozen peas near the end of cooking, then top each bowl with a 5-minute egg.