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Summer Soup You Have to Try: Capella Pedregal's Gazpacho de Piquillo

When temperatures rise, eating light and fresh is the secret to joyful summer dining. Gazpacho (chilled vegetable soup) is a seasonal staple of innumerable restaurants and home kitchens, particularly those in hot Mediterranean and desert climates. Though tomato is usually the predominant flavor, no two gazpachos are exactly alike, largely because each preparation is reliant on the availability of ripe ingredients at the peak of their flavor. As a gazpacho devotee, this has made it frustratingly difficult to recreate my restaurant favorites. Until now.

In my humble opinion, the best gazpacho you’ll ever eat is the refined creation of Yvan Mucharraz, chef of the beach-chic Don Manuel’s Su Cocina — the signature restaurant at the premiere luxury resort Capella Pedregal Cabo San Lucas in Baja Mexico. Its color is warm and rich like terracotta tiles. Its texture is smooth and creamy — without the use of dairy — with a delightful crunch of teensy-weeny chilled cubes of jicama, cucumber and watermelon. And its taste is a savory revelation. The star of the dish is the Piquillo pepper, a heatless red pepper variety grown in northern Spain where they’re roasted and bottled. The closest relative is the pimento but there is no true flavor substitute, so don’t cheat yourself by using a more common red pepper variety when you replicate it at home. You should also resist the temptation to add chilies for a spicy kick — that will only defeat the purpose.  

Vicki Arkoff

Based in Los Angeles, Vicki Arkoff is Contributor for JustLuxe, reporting on travel, entertainment, and luxury goods and experiences. She is Editor at Large for The Awesomer, Rides & Drives, Pursuitist and Technabob, and reports for Atlas Obscura, Connect, The Daily Meal, Day Spa Magazine, Lonely Planet, Prevue, WestJet Magazine, Where Guestbook, Where Traveler Magazine, Baltimore Sun, Bing News, ...(Read More)

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