There are few dishes that define summer more perfectly than gazpacho, a dish traditionally comprised of uncooked tomato, cucumber, onion, and olive oil, served on the hottest days of summer on the Iberian Peninsula. Not only do peak-ripe tomatoes elevate a classic gazpacho rojo from tasty to transcendent, but a cold bowl of gazpacho strikes a deeper chord on a sweltering summer day — that weather so hot and dry produces the juiciest, sweetest tomatoes connects us to an unconscious sort of hope. Find your summer joy in a bowl of one of the Portland gazpachos below.
Note that this inherently seasonal dish isn’t on most menus for
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