Inspired by Bon Appetit (September 2009)
By the end of the summer, you’ve probably made a batch or two of traditional gazpacho with all those glorious tomatoes you either grew yourself or picked up at your local market. This dish offers a twist on an old classic with a new starring role for the tomatoes. You will find that the fresh flavors of summer still come through. We like to serve this with oven-roasted potatoes.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
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