To me, gazpacho IS a salad. If you need a recipe, check our May 27, 2009 post.
Here is a a festive and fun way to serve your favorite gazpacho, Caribbean style.
Hollow out a large green, red, yellow or orange pepper. ( or one of each).
Slice a thin sliver off the bottom of the pepper so it sits flat on a plate. Fill the empty pepper shell with chilled gazpacho, garnish and serve. No bowls to clean!
In the fall and winter, we do the same thing with small squash and pumpkins for squash soup. No bowls to clean is a nice thing, plus it makes a great presentation.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
