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D1906741 42d3 406e 8dc0 78dfa11af89b  2016 07 08 22 08 50
Ma'ayan Plaut
Ma'ayan Plaut

In my world, tomato season means it's always time for gazpacho.

I made a batch of pesto (pictured on top) in my food processor and made gazpacho with the residual pesto in the bowl. My favorite combo is simply tomato, cucumber, garlic (edge taken off by quickly cooking in olive oil in the microwave), salt, pepper, basil (residual pesto today), white wine vinegar, olive oil, and some ice cubes.