Last month I stumbled upon a very good and informative post about gazpacho soup on seriouseats. The pictures were very intriguing as the soup was very thin and translucid, just like a fragile art piece. Nothing to do with the thick and smooth cold soup that I’m used to taste form time to time.
And for now I found this similar art pics about maldivian cuisine memories on delicious:days : a fruit and cheese gazpacho which I couldn’t resist to stand along without sipping it like a thief.
So my wonder: is gazpacho quickly becoming a cooking-artist mandatory must-have? Is there a cold soup styling trend this year?
Anyway, just check these nices lectures and pics, it’s just mouth-watering.
- The Food Lab: Vegetables, Salt, and the Science of Perfect Gazpacho – served by seriouseats
- Watermelon and strawberry gazpacho – served by delicious:days – Ok it’s not the real thing but look a this piece of art!
Do you have any good links about “gazpacho styling”? Or maybe a nice gazpacho recipe from your own?