Hello on a rainy day in Sea Island, Georgia. With rain keeping us away from the beach, Susan and I are testing out and refreshing some of our upcoming summer menu items starting with....Gazpacho.
Susan and I rarely disagree. However when it comes to our Gazpacho recipe, we part ways. The ingredient at the heart of our disagreement is bread. Our traditional staple Gazpacho recipe that is found on our spring and summer menus is a heart-healthy, farm-fresh, all veggie chilled Gazpacho. I vote "yum". That said, some recipes call for bread. Today, we tested out a new recipe which is similar to ours except for the addition of one cup of white bread crumbs that goes into the blender with the diced red bell peppers, tomatoes, onions and cucumbers, olive oil, red wine vinegar, tomato juice, lemon juice, salt and pepper.
Garnished with cucumbers and red peppers, here's the final product:
As you can see, adding white bread thickens the texture and changes the color to a creamy pink. Susan finds the addition of bread creates a more satisfying and complete meal. I find it too dense and less refreshing.
Let us know what you think!!
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