Between June and September, I blew through a 750 ml bottle of the Spanish essential, using it in the cold soups that make up my hot - weather meals — from Spanish classics
like gazpacho, ajo blanco, and salmorejo to new favorites
like the green gazpacho and the asparagus
vichyssoise in Ottolenghi's Plenty — as well as each and every vinaigrette.
She taught us to articulate the «s» in salade nicoise and the soup
vichyssoise, so that we wouldn't sound
like other Americans who didn't know that the vowel «e» after the consonant «s» in French means that you say the «s» out loud.