This week we are enjoying a big batch of gazpacho that Penny made over the weekend.
We like it chunky in texture and have learned to add a non-traditional garnish–avocado!
Photo by Peter Rukavina used under creative common's license.
When a walk takes us to Charles Street, we often come home with a container of gazpacho from Panificio Bistro and Bakery. They are the inspiration for this addition to this classic, Spanish cold soup. Thank you to the chef who came up with this idea.
Penny uses a very classic recipe from The New Spanish Table cookbook. On the bread or no-bread side of the gazpacho discussion, we are most decidedly on add-bread-to-the-mix side. When you top this thick soup with avocado pieces, you have a main dish.
With ripe, ready summer tomatoes arriving at farmers markets and farm stands, this is a great lunch or supper. But, anytime you'd rather let someone else do the work, call Panificio and ask if they have their great gazpacho with avocado on the menu. When days are hot, they have been known to sell out of this customer favorite, so do call.
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Words: Penny & Ed Cherubino
Photos: ©2016 Penny & Ed Cherubino Panificio photo by Peter Rukavina used under creative commons license.