Follow

Also, in the spirit of sharing, my go-to gazpacho recipe is based in large part off of this awesome article: slate.com/culture/2012/07/how-.

The author perhaps comes off as a bit haughty, but the recipe is so good precisely because it goes out of its way to be anything other than that deep-red, viscous soup that you'll find in most restaurants. I'm pretty sold on this idea that great gazpacho isn't supposed to look good. It's just supposed to taste amazing.

Sign in to participate in the conversation
Mastodon

small, relaxed instance for friends