Gazpacho a la Andaluz

Gazpacho is essentially a liquified summer salad, one that Alberto fell in love with while living in Spain. Soothing, spicy, and cool, gazpacho a la Andaluz is traditionally served at the end of the meal on a hot summer day, and it was the only soup on our opening menu. Over years of making it at home, Alberto modified the dish to his taste. The grapes and bread are traditional, the apple isn’t. And then there’s the kick: Alberto always loved heat, provided here by the peperoncino. Although this is our take on this dish, the underlying appeal of gazpacho—something to soothe you, something to excite you, something to etch summer into your mind—remains.

Serves 4

1 (1-inch) slice day-old filone or country bread

2 pounds ripe tomatoes (4 medium), seeded and chopped

2 cucumbers, peeled, seeded, and chopped

½ white onion, chopped

2 orange and/or yellow bell peppers, seeded and chopped

1 jalapeño pepper, seeded and chopped

1 semisweet apple (such as Honeycrisp), chopped but not peeled

2 garlic cloves, chopped

2 sprigs basil, plus more for garnish

1 peperoncino, crumbled, or to taste

½ cup extra virgin olive oil, divided, plus more for garnish

2 tablespoons white balsamic vinegar

1 teaspoon kosher salt

12 seedless grapes, halved, for garnish

1. In a bowl, place the bread, tomatoes, cucumbers, onion, peppers, apple, garlic, basil, and crumbled peperoncino. Dress with ¼ cup of olive oil, the vinegar, and salt.

2. Transfer the vegetable mixture into a food processor and blend together until all the vegetables are broken down. Add the remaining ¼ cup of olive oil while blending to create emulsification. Texture should be smooth and thick. Cover and refrigerate for at least 2 hours or overnight.

3. To serve, ladle the cold soup into bowls and garnish with halved grapes, a sprig of basil, and a drizzle of olive oil.

“I have so many fond memories of the last 25 years: Roberto’s big smile upon passing through the velvet curtains, sharing late-night dinners in the wine cellar with friends, or drinking our sherries in ‘The Cask of Amontillado’ cellar, bringing back memories of Andalucia.”

–ANDRÉ TAMERS