Geographically Agnostic Gazpacho

Hello, friends

(Quick note: be sure to read through to the end for instructions on how to win a super cool prize.)

Last week, when I asked what I should cook next… someone actually responded! They suggested a cold soup and garlic toast. Given that it's hot as hell out there, it felt like the perfect midsummer meal.

So, this week’s recipe is:

🧄 White Gazpacho (Appetites, p. 63)

I can count on one hand the number of times I’ve eaten cold soup in my life. The most memorable was when I was a teenager working at a mall. One of the food court restaurants had gazpacho on the menu—classic, tomato-based—and I, being far more adventurous than I was raised to be, ordered it.

I drank it (ate it? slurped it?) and loved every bite. Two days later, my mom asked why I smelled like garlic.

As a teenager, I was horrified. The idea that I’d been wandering the high school hallways exuding eau de allium? Mortifying. As an adult, though, that memory makes me laugh—and admire the chef’s unapologetic use of garlic.

Now, Anthony’s white gazpacho has garlic too—but only two cloves. And only perfect ones. “Nothing sprouting or spotty, please,” he warns.

This recipe doesn’t rely on peak-season tomatoes, so Anthony recommends it for the hot months of June and July. Ideal timing, really.

It’s also composed mostly of pantry staples. In his words, it’s “…seasonally and geographically agnostic.” (Appetites)

😂 I do love his sense of humor.

You’ll need:

• 5-6 slices day-old country bread (crusts removed, soaked in water for 5 minutes, then excess water squeezed out)

• 1 ¼ c. Blanched slivered almonds (finely ground)

• 1/3 c. Spanish olive oil (Graza is my current favorite)

• 2 tsps. Kosher salt

• 1 ¾ c. Chilled water

• 2 Tbsps. Sherry vinegar (or more, to taste)

• And, of course, those two pristine cloves of garlic

How to make it:
Bread, almonds, salt, water, and garlic go into the blender. While it whirls, drizzle in the olive oil. Stir in the vinegar at the end. Taste. Then add a splash more.

Note: I did not pre-grind the almonds or pre-chop the garlic, only because I know my blender can handle it.

⚠️ Do not attempt this in a $17.99 blender from Walmart. You need real power here—something like a Vitamix. Or just use your food processor. The soup gets thick, and you want it silky.

The texture? Like the creamiest milkshake that’s just starting to melt.
Rich enough to support toppings like toasted almonds, halved green grapes, or croutons.

And on the side?

After spotting some gorgeous golden beets at the market, I couldn’t resist making Roasted Baby Beets with Red Onion and Oranges (Appetites, p. 247) again. Golden beets are stunning when sliced, and this time, I paired them with a blood orange this time—because, well, I do love a good crime scene.

Then came the garlic toast. I had thick slices of country bread left over, so I mixed:

• ½ stick of softened butter

• 2 minced garlic cloves

• 1–2 tablespoons chopped parsley

Spread it on the bread, popped it under the broiler... and wow.
Texas Toast would be ashamed of itself.
This was chewy, crunchy-edged, buttery garlic heaven.

I’m sipping the leftover gazpacho as I type this, and I can confirm—it’s even better the next day.

I know. Typical Anthony.

Where’s the ghost this week, you ask?

After celebrating his June 25th birthday with considerable flair, he muttered something about curing his hangover in São Paulo. Or was it San Martín? I forget.

Either way, he’s off gallivanting. But I’m sure he’ll return in time to help pick next week’s recipe.

Unless you want to do that.

🎉 A Little Contest for the Kitchen Crew

Somehow, this is Issue #12. We’re three months into this ghostly little adventure together—and I’d love to grow our reader circle.

So here’s the deal: Refer 5 new subscribers and win a “Cook Free or Die” apron! Yes, it has pockets. Yes, it’s badass. Yes, it can be yours.

In reverence and rebellion,
Michelle Davis

P.S. Some links or products mentioned may be part of a referral or affiliate program. If you buy something, I might earn a small commission—at no extra cost to you. Think of it as tipping your kitchen medium. Thanks for keeping the garlic butter flowing. 💛