Recipe of the week: Gazpacho: Bringing out the sweetness in summer tomatoes

The French chef Gerard Pangaud points out that tomatoes are a fruit. At his D.C.-area bistro they are an ingredient in his cold strawberry soup.

To get the most out of a late-summer tomato—“heavy for its size and in no hurry to release its juices”—take a tip from Gerard Pangaud, said Bonnie Benwick in The Washington Post. At his eponymous, D.C.-area bistro, the French chef showcases the sweetness of tomatoes. “It’s a fruit,” Pangaud points out—one he features in such surprising dishes as cold strawberry soup and a confit tomato with caramelized apples, pears, and apricots.

For the most part, his gazpacho “stays true to a classic Spanish preparation, with sherry vinegar and chunks of bread.” Adding fresh pineapple and a skewer of seared watermelon cubes, however, makes it fit to serve as either a starter or a dessert.

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
To continue reading this article...
Continue reading this article and get limited website access each month.
Get unlimited website access, exclusive newsletters plus much more.
Cancel or pause at any time.
Already a subscriber to The Week?
Not sure which email you used for your subscription? Contact us