Q: My family and I are throwing a big party to celebrate my graduation from law school. The party is for about 60 people and we are doing sandwiches as a main course and then a ton of great salads, sides, and appetizers. (I've been scouring the archives here and collecting ideas for months!) One of the things I plan to do is my favorite gazpacho in shot glass-sized portions with a little cucumber slice as garnish. M
My problem is, I think gazpacho is best when its really cold and not just room temperature. Any suggestions on how I can keep the little cups of soup cold while they sit on the food table? Am I just worrying too much about it?
Sent by Emily
Editor: Emily, a couple ideas for you. First off, don't underestimate the chilling power of a big tray of ice. If you nestle little soup shooters in a big tray of crushed ice, they will stay very cold for quite a while.
A better idea, though, is to pass the gazpacho instead of leaving it on the buffet. A couple of times during the event, take trays of gazpacho around and encourage guests to try a glass. That way you can take the soup straight out of the fridge and also mingle with all the guests yourself.
Readers, any thoughts for Emily?
Related: Easy Gazpacho To Make This Weekend
(Image: Sara Kate Gillingham-Ryan)