Ingredient: sherry vinegar

Classic Gazpacho with Smoked Paprika Oil

Classic Gazpacho with Smoked Paprika Oil

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!

Super Simple Romesco Sauce

Super Simple Romesco Sauce

I’ve been making variations of this succulent sauce since 1997. Romesco sauce is from Catalonia and is usually served over fish or other meat. It is frequently made with both almonds and hazelnuts as well as stale bread crumbs. My version is slightly different, but still hits those same taste notes. I usually serve it over grilled veggies, spread on tortillas topped with avocado and salad greens, dolloped on top of slices of baguette, thinned out and drizzled over orzo, etc.
I nearly always have everything for this in my kitchen, which means that even though we’ve been pretty homebound these last few months, I can usually make this without a trip to the store. In my freezer I always have almonds (if you don’t already, do store your nuts in the freezer to prevent them going rancid) and bags of red bell peppers that I roasted and froze the previous summer. If you don’t have sherry vinegar, substitute a light balsamic. If you don’t have smoked paprika, just use regular paprika.