Nothing tastes more like summer than a bowl of gazpacho; tomatoes, peppers, cucumbers, red onion. The flavors blend perfectly, but are still distinctive. It's so easy, just food process each vegetable to the desired consistency. I like it smooth with little pieces, but you can also do it chunky. Make it in the morning then put it in the refrigerator to give the flavors time to meld. Top with a little feta cheese and pair with a great bread (a store bought baguette or a homemade potato).
2 comments:
I worked at a restaurant in SLC that made it so good. I was thinking about it the other day. I can't wait to try it.
So I made gazpacho tonight and it turned out ok. I think the problem is I used store bought tomatoes. They have no flavor. I left mine with chunks. I like the chunks.
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