Recipe, cooking and styling Barbara Torresan
With the arrival of Spring and hot weather vegetables returns to be the star of our menus. This month I will propose , together with my preferred food stylist Barbara Torresan, several ways to taste them, starting with a classic from Spanish cuisine: the gazpacho.
Ingredients (serves 4)
1/2 cup white wine vinegar (mild tasting)
1 1/2 cup of stale bread crumbs
1 clove of garlic
1 red onion
2 red peppers
1 1/4 lb. tomatoes
3 1/2 tablespoons olive oil
Pepper and salt to taste
Soak the bread, covering it with a little water and vinegar, cut and peel the tomatoes, removing the seeds. Cut all the vegetables into pieces, place in a food processor and blend adding oil until smooth. Squeeze the bread and add it to the mixture together with salt, pepper, some drops of vinegar and blend quickly with the processor.
Set the gazpacho aside a few hours in the refrigerator and serve it freezing cold, together with some small bowls containing diced vegetables: onion, bell pepper, tomato, cucumber; or toast with boiled eggs.
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