We’ve heard a lot from friends about contributor Alex Province’s gazpacho, a recipe he traces back through generations of his family in Spain. It’s a winner, the real deal, featuring ripe tomatoes, extra virgin olive oil, garlic, and salt all combined in a simple blender (or food processor).
Use the best tomatoes you can get your hands on, of course; they’re all over the region at farmers’ markets, and in more than a few backyards. There’s no sin in trying this version of gazpacho and adding whatever else you might like. Serve Alex’s recipe in a soup bowl and add grilled shrimp. Olé.