A lovely gazpacho is always a delicious menu item for a night in dinner date. This is my version of chilled gazpacho with fresh veg, house made croutons, and a drizzle of olive oil. You can be a bit more daring with this recipe and substitute the Mexican style veg for Italian veg, ‘something like what you would use for an antipasto’ and drizzle with truffle oil instead of the classic olive.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use. View all posts by girlcheftastes