Wednesday, July 23, 2008

What I Cooked Today… Yellow Heirloom Gazpacho


  1. 6 yellow heirlooms (cut top and cut into small pieces)
  2. 3 cloves garlic
  3. 1 shallot
  4. ¼ cup almonds
  5. ½ cup olive oil
  6. ¼ cup white balsamic vinegar
  7. 1 bunch chives chopped
  8. 2 tbsp goat cheese
  9. 4 crostini (toasted bread)
  10. salt and pepper to taste


Chop and blend well the following items in the blender: tomato, garlic, shallot, olive oil, balsamic vinegar and almonds. If you are having a hard time blending add more olive oil and vinegar. Add salt and pepper to taste. Chop the chives to garnish, and spread goat cheese on crostini to be served in the middle of the soup.


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