If you have about 15 minutes and a kitchen full of summer produce, you will love this gazpacho. It’s silky smooth and bursting with flavor. One key is to make it the day before to let it sit in the fridge overnight so those flavors can develop and be able to serve it super chilled. For those gluten-phobes out there, this one is for you. Yes, I know a lot of gazpacho is made with stale bread, but you won’t miss it in this version.
The Smoked Paprika Oil is a recent find from my favorite cooking mag, Milk Street. Ever since I started making it a few weeks ago, I have been drizzling it on everything from hummus to avocado toast to grilled/roasted veggies and more. It’s downright addictive!