Hi, friends. It is July 5, it is summer and it is hot. This is our best gazpacho.
It’s not our good gazpacho; it’s not our great gazpacho. It’s our very best, as proved by the five stars and over 14,000 reviews. Though I think it’s called best gazpacho not because of its laurels but because, when it’s hot and you’re hungry and thirsty and craving salt and sweetness and cold and smoothness, this is the best thing to make.
Featured Recipe
Best Gazpacho
Today’s specials
Shawarma-spiced grilled chicken with tahini-yogurt sauce: In the ever-helpful recipe notes, several grill-less readers report using their broiler to great results for this five-star Lidey Heuck recipe. (You can find more easy outdoorsy dinners like this one in our Summer 100.)
Seafood boil: In another Lidey hit, we now move from our favorite halal cart to that little seaside shack with the picnic tables and the individually wrapped wet wipes. Don’t forget the garlic butter, and I never say no to hot sauce.
Elotes (grilled corn with cheese, lime and chile): Melissa Clark included this recipe in her column with the headline “Summer Corn at Its Tangiest, Spiciest, Messiest Best.” Exactly.
Homemade protein bars: It’s a Genevieve Ko recipe, so you know it’s going to be easy to make and delicious. There’s no oven involved, just a bit of stovetop stirring to get the maple syrup and the almond (or peanut) butter to melt together to form a base for the nuts, seeds and quick-cooking oats. Make a batch this weekend and thank yourself come 3 p.m. on the following weekdays.
And before you go
The only thing better than s’mores is, as the name itself tells you, more s’mores. As in s’mores brownies, a s’mores layer cake, s’mores crispy treats. Next time your grocery store has a sale on graham crackers (and marshmallows and chocolate bars), you know what to do: Cook your way through this s’mores collection.
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