Tonight I’m having a nice friend over, so I took a few minutes in the morning to make gazpacho according to the New York Times recipe. I used eight large vine tomatoes, two Persian cucumbers, half a red onion, and one Poblano pepper, and drizzled in olive oil. This is one recipe in which the oil makes a big difference–it emulsifies everything into a heavenly orange-hued soup.
I’m also serving sauteed long green beans in garlic-ginger-soy sauce, a green salad, and easy portobello pizzettas.
No comment yet, add your voice below!