One of the things that was challenging during our trip to Barcelona last year was trying to stay well-hydrated. We’d be the obnoxious Americans carrying around the giant 1.5 liter bottles of mineral water (sin gas) while we walked and went sightseeing, but the weather was warm, even for the first day of fall. Even then, nothing ever felt like it was properly slaking our thirst; that is, until I realized that the key to hydration, at least for me, was eating (drinking?) lots and lots of gazpacho.
It seemed odd at first–given its Andalusian provenance, I wasn’t expecting to find it as readily as I did in Barcelona–but I’m pretty sure the restaurateurs knew that few other foods are as fully restorative during hot weather as even a small serving of this soup. Thanks to unseasonably cool weather once we came home, though, my craving for gazpacho completely vanished and I didn’t think of making it again until a few weeks ago when we were in the middle of the first of a series of unpleasant heatwaves. Loosely following a recipe from José Andrés, I immediately remembered the appeal of this dish: an abundance of water-logged vegetables that help you stay hydrated, but do so while also helping you feel full. (Thanks, fiber!) That it requires minimal prep work and that a blender does all the work is icing on the cake.