I 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.
For 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.