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The tomato version gets most of the attention, but we love to cool off with an olive-oil-drizzled bowl of Jaleo’s white gazpacho. Its simple Spanish flavors—almonds, bread, sherry vinegar—contrast beautifully with the sliced grapes breaking the surface. And it shows off its José Andrés origins with its artful, color-dabbed presentation.
This article appears in the July 2011 issue of The Washingtonian.