MY KITCHEN IN SPAIN

  Gazpacho straight from the carton. Store-bought gazpacho is, undoubtedly, a contradiction in terms. By my own definition gazpacho should b...

  Campesino, Mijas, 1968. Gazpacho in one form or another is nearly as old as these hills, although it was not always the red tomato concoct...

  A pitcher of cold soup. Long before gazpacho came into my life, vichyssoise was my first love. Cold, thick, creamy, sensuous. And, leeks! ...

  Ajo morado --purple garlic--the best variety. In my news feed this week was the announcement of the winners of the contest for best dish m...

Last year by mid-August, I was in tomato heaven, enjoying gazpacho daily and stashing garden tomatoes in the freezer for sofrito futures. T...