Spanish steps to the perfect summer soup.Like Penelope Cruz, my restaurant has a Spanish accent. I can't quite say "theme," because the menu is far from 100 percent Spanish; but we focus on tapas and serve classic preperations like paella and sangria. This time of year, our Spanish lilt mandates gazpacho. Some of the best dishes in the world were invented via that great mother, necessity: the necessity to get by on very little, or to make use of a soon-to-spoil abundance. Witness cassoulet, prosciutto, gumbo, quiche, bouillabaisse, pesto, etc. Gazpacho falls on the abundance side of that truism, as it …
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Kurt Michael Friese
Kurt Michael Friese is chef/owner of Devotay in Iowa City, serves on the Slow Food USA Board of Directors, and is editor-in-chief of the magazine Edible Iowa River Valley. He is the author of two books, including A Cook's Journey: Slow Food in the Heartland and Chasing Chiles: Hot Spots on the Chile Trail (which he co-authored with Gary Nabhan and Kraig Kraft). He lives with his wife Kim in rural Johnson County.