In Spain, the vegetables for this chilled soup are traditionally warmed in the summer sun, to release their flavors. It is also common to season the soup with a little of the famed local smoked paprika. Serve the gazpacho with Garlic Toasts.
Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Entertaining”, by George Dolese (Oxmoor House, 2004).