Gazpacho as a cold soup? that's trickier than cereal milk
So last summer I got into a thing where I'd eat gazpacho for breakfast almost every morning for like 3 weeks straight. Not fancy stuff, just blended tomatoes, peppers, garlic, and some olive oil. My roommate kept saying I was eating salad soup, which I guess is fair. But here's the thing, I noticed my cereal habit changed too. I started pouring my usual raisin bran into the leftover gazpacho bowl one morning out of pure laziness. The texture was weird at first, crunchy and cold, but the tangy tomato flavor actually made the raisins pop in a way I didn't expect. By day 6, I was doing it on purpose. My stomach felt lighter, less bloated than when I did cold milk plus cereal. I'm not saying gazpacho is the answer to the cereal versus soup debate, but it made me wonder, if we accept chilled fruit soups, why are we so weird about cold savory ones? Has anyone else tried mixing cereal into a cold savory base, or am I the only one who crossed that line?