Press
June 14, 2007
These cool treats trump hot eats
When temperatures and humidity hit the roof, serious chill-out cuisine is required. There’s a big difference between cold food and chilled. The former simply lacks heat, whereas the latter is deliberately cooled to below room temperature as part of the recipe to enhance the experience. Local restaurants are brimming with such fare, including these stand out dishes:
Gazpacho is the best-known cold savory soup. At Avila, co-executive chef Paul King’s Andalusian gazpacho ($11) is practically a meal in itself. King embellishes the chilled tomato blend studded with jalapeno and cilantro with a center mound of diced yellow and red pappers, then topped with crab meat. A dollop or two of tangy line crème fraiche adds a nice contrast, while sliced avocado and hard-boiled egg add further substance. 
