August 31, 2008

On the edge  

We had some friends over tonight, and we made this gazpacho. The picture is from a couple years ago, but I followed the recipe pretty closely and it seems to be a good one. But more important than the recipe -- for me, anyway -- is that all of the constituent parts need to be cut consistently for a nice texture, crunchy but not too chunky. We followed it up with some nice grilled cheese sandwiches.


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