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Archive Home > 2008 > July > 22 > Grilling and chilling — make great gazpacho

Grilling and chilling — make great gazpacho

By J.M. Hirsch / The Bulletin
July 22, 2008

Gazpacho may taste great chilled, but the best flavors develop if some of the ingredients are heated first. And since it is grilling season, might as well do it right with a bit of fire roasting.

This recipe is particularly flexible and easily accommodates your tastes. If you like more of a raw....

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