This raw soup is the epitome of a hot summer and takes minutes to make.
Gazpacho has a long and legendary history — from the original versions with stale bread, garlic, olive oil and water from Moors in Morocco to the Portuguese iterations. In the 19th century, the Spaniards in the Andalusian region added tomatoes to it. Today, there are umpteen varieties of this simple chilled soup — some include fruits such as cantaloupe and grapes. I have experimented with adding mango, cherries and other fruits.
When heirloom tomatoes are in full Texas bloom like they are now, this chilled raw soup is the delicious epitome of a hot summer. I’ve omitted the onion, switched out garlic for ginger; the soup takes minutes to make. The color of the tomatoes will deeply affect the color of the soup, so pick the reddest ripe tomatoes you can.1 inch piece of fresh unpeeled ginger, roughly choppedJuice of 2 lemons