
Gazpacho Andalusia
Soak bread crumbs in tomato juice. Puree soaked bread with diced vegetables, tomato puree, garlic, jalapeno, olive oil and vinegar. Season with salt and pepper. Many thanks to Chef Instructors Jenna Hartman-Fox, Jason Osborne, and Ron Westrom, along with the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe! Continue reading Gazpacho Andalusia