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| Cam's plate pre-croutons |
Woohoo! My first post! I have to admit Camron's sushi raised the bar for all of us and I really thought about what I wanted to make. Typically I go overboard on veggies but stick to really fresh, clean flavors. It was incredibly hot today and we were all outside watching the Horse Parade (which degenerated into random acts of police brutality against both humans and kids...so random) all day and gazpacho was the perfect thing.
I went with a Spanish theme with traditional gazpacho with basil croutons (we grew the basil!), uber veggie quesadillas (red pepper, broccoli, onion, cabbage) and roasted red pepper, eggplant and zucchini. This was my first solo gazpacho and I kept finding whack recipes calling for canned tomato sauce. I sincerely doubt that gazpacho made in the campo of Spain to serve agrarian workers for lunch back in the day really involved Campbell's soup so I just used a ton of tomatoes. Ended up underestimating the volume of my tomatoes so I had to make enough gazpacho for an army. We'll be eating it for ages...and that's a really good thing. Blake was the ultimate sous-chef and housed the vegetable cutting with me. Thanks Blake!
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| With croutons! |
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| Veggielicious |
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