Chef Julia Sullivan of Henrietta Red purées big, juicy, end-of-season tomatoes with a pile of other summer produce in this lively gazpacho. The kicker? Sourdough croutons baked with plenty of olive oil

The sort of restaurant you could eat at every night: That was the vision when chef Julia Sullivan and her business partner, Allie Poindexter, opened Henrietta Red in Nashville just over six months ago. And they’ve made good on it with an airy, whitewashed space and oyster bar, where the food is, in Ms. Sullivan’s words, “fresh and bright.”

That certainly describes this gazpacho, the chef’s second Slow Food Fast contribution. It’s a...



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