Monday, June 28, 2004
Gazpacho
I have a new couple I am teaching and they are super. Really interested, and ask a lot of great questions. Tests my knowledge, which I love. They wanted to start by learning really traditional sauce making, so (can you believe?) we made Hollandaise and Bearnaise Sauce! (Over poached salmon and a pan seared steak). After all that whisking, they decided for the next class to try something more, well, useful for everyday cooking. It was a trip to make Hollandaise again...I hadn't done that since cooking school! In honor of my trip to Spain (I leave tomorrow! SO excited!) here is a recipe for Gazpacho:
4 large red tomatoes, very ripe
1 slice white bread, crust removed OR 1/2 cup skinless almonds
1/2 red onion roughly chopped
1 cucumber, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
4 tablespoons olive oil
2 cloves garlic
1 teaspoon salt
2 tablespoons Sherry wine vinegar
Puree all ingredients in a blender or food processor. Add tomato juice if the mixture is too thick.
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4 large red tomatoes, very ripe
1 slice white bread, crust removed OR 1/2 cup skinless almonds
1/2 red onion roughly chopped
1 cucumber, seeded and roughly chopped
1 red bell pepper, seeded and roughly chopped
4 tablespoons olive oil
2 cloves garlic
1 teaspoon salt
2 tablespoons Sherry wine vinegar
Puree all ingredients in a blender or food processor. Add tomato juice if the mixture is too thick.
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