It's Getting On Gazpacho Time

The tomatoes are just starting to come in to East Coast markets (you folks out west have been spoiled by juicy ripe tomatoes for weeks now: we know, shush), and that means it's Gazpacho season.

Just in time, there was a nice little piece in the Times this last Sunday about Gazpacho (Recipe Redux: 1968: Gazpacho, July 23, 2006) that reprints a pretty straightforward recipe from 1968 sent in by a home-cook (which is still sounding mighty tasty), and then updates it with a modern version with a cucumber granita by Michael Tusk of Quince Restaurant in San Francisco.