Summer Survival Guide 2014
- When the sun goes down, summer in Vegas gets a little more awesome
- DIY party pool: No lines, no cover, no dress code—and you’re always with the DJ
- 8 summer treats to eat right now
- Julian Serrano’s gazpacho is the ticket to mealtime refreshment
- Summer reading list: A mysterious outbreak, Sin City and the end of the world
- The Weekly Playlist: Summer Jams
- It’s hot in Las Vegas. Suck it up!
- The summer job that lasted more than a decade
Gazpacho in the summertime is the definition of delightful. Traditionally made of raw vegetables, a bit of bread, a little vinegar and a little more olive oil, this Spanish soup is served cold and satisfies like a meal. And gazpacho is a highly versatile dish, too. It’s most commonly tomato-based, but it’s easy to find recipes featuring watermelon, cherries, cucumbers, almonds, peppers or grapes. It can be chunky or smooth, spicy or mild, easy to make and customize to your palate’s pleasures.
So where to begin? With a recipe from our very own Julian Serrano, of course. This is the gazpacho served at his namesake tapas spot at Aria. Let the refreshing begin!
Gazpacho
(Serves 5-8)
Ingredients:
½ cucumber
½ red pepper
1 cup cherry purée
2 lbs. plum tomatoes
1½ baguettes
3 tbsp. sherry vinegar
¾ cup olive oil
1 clove garlic
3 tbsp. sugar
1 cup water
Method: Blend all ingredients well and strain through a fine mesh strainer.