Clemson Gazpacho


We've been seeing a lot of orange pop up around our house lately, ever since the teenager got her acceptance to Clemson University.  (Note: apologies to all my readers who are affiliated in any way with the University of South Carolina.  I still love you, and I hope you still love me after you get to the end of this Clemson-fest, but I gotta represent my baby.) Anyway, we have lately been drinking out of these... And wearing a lot of this... All members of the family are participating in the Clemson-apparel-wearing.   So I figured I should jump on the bandwagon and start whipping up some orange food.  When I ran across this recipe in Cooks Illustrated (which just for the record is actually called Creamy Gazpacho Andaluz), I was not expecting it to be orange...I was anticipating the typical red, tomato-y look of traditional gazpacho. But lo and behold, because this is a creamy gazpacho, made with some pureed fresh bread and emulsified with olive oil, it turned out to be, Read More & Get the Recipe