hough not a Catalan dish, it nonetheless finds its way onto many menus here and is often transformed in the way of new cuisine. This one is a variation on a classic, one that I had at a restaurant in the Born called Bestiari that doesn't exist anymore. One, rather, that has been reinvented with the renovation of the Mercat del Born, a beautiful new space now called Saboc. Tasting this gaspatxo was one of those moments that freezes in place, when something utterly foreign and equally wonderful hits your tongue. My version is less dressed for the occasion but nevertheless works wonders on a hot summer day. —Melissa Leighty
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