In Spain, gazpacho is served icy cold, in frosted glasses or chilled tumblers. The perfect soup when it is too hot to eat, and your body is craving something nourishing, cold, and salty. Typically, an emulsion of red tomatoes, pale green cucumbers, and golden olive oil, it is an easy preparation that comes together quickly in a blender. Oftentimes, this refreshing soup is topped with bits of stale bread. Variations can include onion, bell peppers, garlic, vinegar, and smoked sweet paprika (in the Northern regions), and toppings may contain almonds, grapes or chopped vegetables.
In Palm Beach and the Hamptons, I have encountered several creative variations on the theme, some of which may make an Andalusian cringe. Having grown up in New York, I always appreciate a dish that melds cultural tastes—concepts from one region combined with the flavors of another, using the fresh ingredients grown locally—like the Green Gazpacho soup featured in Hamptons Entertaining.
The gifted, Le Cordon Bleu-trained chef, Sarah Patricola, created this easy-to-make Melon Gazpacho for me and my family. We tasted it for the first time during our winter holiday in Hawaii, on a particularly hot evening, and we welcomed the refreshing, flavorful soup with requests for second helpings—a sure sign of a winning recipe.
Yield: Serves 8-10