Wednesday, August 27, 2008
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).