Grill it, Chill it: The New Tomato Gazpacho
An in-season Beefsteak is a wonderful thing. Roasted in its juices, sliced on burgers, or even raw and sprinkled with salt -- come August, we can’t get enough of the humble tomato.
And who could forget gazpacho? A paltry few ingredients let tomatoes shine, but Jim Shahin has found a way to improve upon perfection. He grills the succulent fruit before pureeing it into soup, elevating the recipe to an art form as he describes his process for The Washington Post.
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The Way to Improve Upon Tomato Perfection from The Washington Post
Written by: erin e k
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3 Comments
marynn
August 21, 2012
I am hooked on the concept but when I click on the "Fire and Ice Gazpacho" The Post links me to a "Kicked Up Tomato Pickle". Anyone else have success?
erin E.
August 22, 2012
Found it! But I think I'll skip the soaked wood chips. Hopefully it'll taste almost as good?
http://projects.washingtonpost.com/recipes/2012/08/15/fire-and-smoke-gazpacho/
http://projects.washingtonpost.com/recipes/2012/08/15/fire-and-smoke-gazpacho/
erin E.
August 22, 2012
Found it! But I think I'll skip the soaked wood chips. Hopefully it'll taste almost as good?
http://projects.washingtonpost.com/recipes/2012/08/15/fire-and-smoke-gazpacho/
http://projects.washingtonpost.com/recipes/2012/08/15/fire-and-smoke-gazpacho/
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