Comments (0) Best Gazpacho - 2003
Smith & Wollensky
You wouldn't expect a steak house to deliver a zesty rich gazpacho, at least not one that hasn't been carpet bombed with A-1. But there it is, dark and delicately lumpy, ceremoniously poured from a silver urn into a white bowl--a ritual that seems mildly out of place in one that serves knife-wielding carnivores. It resembles a homicidal salsa. But it is deliriously brisk with cool rich tomato savor and a burst of heat that pokes at the back of the throat long after the swallow, a hefty soup that rakes the mouth clean, paving the way for the bloody loins and rich bones to follow. Summer swelter has slipping away, so this cool dish is off the menu, but watch for its return.
