beetroot gazpacho

beetroot gazpachoI am home. I flew back to Wisconsin last Thursday. There is much work to be done over my three week stay, but I am determined to spend my evenings (or many of them) experimenting with food with my parents. We made this beetroot gazpacho from Moro East yesterday evening. It’s a lovely summer soup with an incredibly vibrant color.

beetroot gazpachoFor a beetroot gazpacho, this soup is packed with quite a few vegetables: tomato, green pepper, cucumber, onion, and garlic. Thickened with crustless bread and spiked with red wine vinegar, this soup is finished with an extra swirl of extra virgin olive oil on top. It was, I believe, an excellent welcome home.

beetroot gazpachoThis represents my 26th completed dish from Moro East. Percentage complete: 16.25%

ciabatta with mushroomsAnd to note, I baked this ciabatta al funghi a few days before I left Connecticut — my 36th completed formula from Peter Reinhart’s The Bread Baker’s Apprentice (Percentage complete: 65.5%).

ciabatta with mushrooms

 

 

Comments

  1. I haven’t tried this recipe from the book but now you’ve pointed it out I must. Beetroot gazpacho … Wow! Delicious. Thank you.

  2. It was so refreshing! Glad you are home! 🙂

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