Cold noodles are wonderful. Much like watermelons, swimsuits, and ripe tomatoes, they are only meant to be enjoyed during a limited time, and lamented over the other seasons (although the jazz pianist Yosuke Yamashita was a strong advocate for cold noodles served year-round at restaurants.) With the beginning of the fall, we approach the end of cold noodle season. Simultaneously, we’re at the tail end of the period when tomatoes are the most flavorful.
The gazpacho part of the gazpacho noodles follow the conventional recipe for the cold soup, except for the additions of ginger, soy sauce, and a bit of sesame oil at the end. Today it’s topped with scallions, homemade kimchi, cucumbers, and leftover roast beef. Any kind of asian noodles would do, but my favorites are sômen noodles and ramen noodles.