bestnom1000x50

Five great gazpachos

Eat these now, before the tomato takes a winter break
By CASSANDRA LANDRY  |  August 29, 2012

Yes, we know it's tragic, but summer is on its way out. Before you know it, we'll have dovetailed into frosty temperatures and tomatoes — at least, the delicious, honest kind — will have ceased to exist in any capacity. No, canned does not count. In the spirit of embracing what little time we have left with the Perfect Tomato, we've binged on one of its finest incarnations: gazpacho. Not all variations of this mushed, blended, spiced, and chilled mainstay are created alike, of course. We narrowed it down to the five that you've got to cross off your list before you layer up — and tomatoes turn into sad, mealy shadows of their former selves. Lycopene!

BambaraGazpacho_main

WILD STYLE: SWEET CORN GAZPACHO AT BAMBARA ($9) | 25 Edwin H. Land Blvd., Cambridge | bambara-cambridge.com

1  |  2  |  3  |  4  |  5  |   next >
Related:
  • Soups of Eastern Europe
    Borscht-built humor
  • Eat, buy, love: A mini Going Green gift guide.
    As I write this, I'm slurping down a soup made of roasted broccoli, celery root, garlic, and broth. I'd never cooked with celery root before, but I had to learn fast — the ugly-but-tasty vegetable was included in the first box of winter farm-share produce that arrived last week.
  • Review: Upstairs at the Public Market House
    Everybody likes a scrappy tale of redemption. So when a scrappy redemption actually succeeds, it is especially gratifying. Perhaps that explains why it is so pleasant to sit upstairs at the Public Market House.
  • More more >
  Topics: Restaurant Reviews , Mobile , soup , tomato ,  More more >
| More
Featured Articles in Restaurant Reviews:
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY