tomatoes

My first kitchen job involved making six gallons of gazpacho every Sunday. This was back when earning your chops meant something, and making that whole batch with just a knife and peeler, no blender, was the most tedious task on my list. It was also the most popular dish on the menu. By the time I’d learned that recipe — straight out of the Moosewood Cookbook — by heart, I figured I knew everything there was to know about cold Spanish soups.