Friday, July 09, 2010
Gazpacho Ready to Serve
After chilling overnight, and having its seasonings evaluated and adjusted (more basalmic, more smoked paprika, more salt), the gazpacho is ready to take to the dinner party.
It may need some more liquid to thin it down to be easier to drink from small glasses, and it'll have a few garnishes added at the last minute - chopped cilantro, chopped chives, and some finely diced yellow pepper - for color and texture. Then it's down the hatch!
Posted by Sandra Rude at 11:53 AM