Wednesday, September 14, 2011

Green gazpacho

I know, I'm on a roll with the tomato thing, right? Truth is, once I get back from Italy it will be October (and no doubt we'll all be thinking about soups, pumpkins and apple pies by then), so I am cramming in all my summer food photos before I leave. It's turned out to be a tomatopalooza week. This gazpacho was made with all the usual suspects in a regular gazpacho; celery, cucumber, green pepper, scallions and cilantro. Then I added in the green zebra tomatoes—some were diced and some were pureed to make the the liquid element. I added cumin, salt and pep, and for heat I added Tabasco Tabasco, of course!

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