La Ruta del Gazpacho

The New York Times structures a pilgrimage of sorts around the typical cold soups of Andalucía, Spain's southern region, in this article. Warning: expect your notions of gazpacho, and cold soups in general, to be battered about. Variations on the theme include the use of almonds, cherries, and pine nuts as main ingredients. Fierce.

Also, this week's New Yorker, dated September 5, 2005, is the annual Food Issue. Not to be missed. And speaking of soups, the magazine features an article on their Latin American counterparts in Ecuador; so, when you read these articles in conjunction, you get a nice bi-continental perspective on the dish. I like tying up my loose ends.