Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he encourages his customers to cook by sending them recipes every week through his newsletter. We’re happy to have him back creating some special dishes just for WW readers.Gazpacho has come a long way. While diners of a certain age might shudder at the memory of green olives and cucumber slices floating in cold bowls of tomato juice that introduced the crazy notion of cold soup to America, most of us would likely reject the original version from the Iberian Peninsula: stale bread pounded into a paste with garlic, olive oil and vinegar.
What We’re Cooking This Week: Cantaloupe Gazpacho
