When one of my nieces graduated from high school back in 2003, my mother and I flew to California to attend the ceremony and spend some time with my sister and her family. It was a great trip but there are two memories that will last forever. One was making S’mores on the beach with my niece and nephew, burning the marshmallows and stuffing our faces with gooey sweetness. The other was hanging out in the kitchen with my mother and sister making gazpacho and talking, talking, and talking. The trip was so much fun that I almost missed how delicious the gazpacho was.
My sister’s gazpacho was quite different from mine at that time. Instead of throwing everything in the blender and pulsing a few times like I did, we chopped everything! It was somewhat laborious, not that we noticed with all the talking going on. I didn’t get her recipe because, like all of the women in my family, we aren’t in the habit of writing recipes down. So when I got back home, I did a makeover with my own gazpacho recipe, eliminating most, but not all of the blending, and created this chunky gazpacho. I’m not sure if it’s exactly like my sister’s or even close for that matter, but Bobby and I sure love it! I thank my sister for the inspiration of going chunky with my gazpacho.