Italian-gazpacho.jpg
Looks like gazpacho, but it tastes Italian!
Our heirloom Italian oxheart tomatoes and San Marzanos are finally coming in, and we have a forest of basil, so it crossed my mind to take the gazpacho concept and turn it Italian.
Behold, a cold soup of fresh garden heirloom tomatoes, fresh basil, garlic and a splash of decent olive oil. Put them together in blender container and buzz smooth, adding S&P and a little more garlic oil as needed. I added a little savory veggie broth to thin it a little, then sprinkled with grated Parmigiano-Reggiano and a couple of basil leaves for garnish.
I served it cool, not ice-cold. Just as with a good white wine, you don’t want to numb your taste buds and miss the subtle flavors.
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