I got an invite to join one of my best friend & his sons for dinner since his wife was overseas for one of the largest international art fairs. Fortunately we try and do this every now & then, keeping it fun for the boys & me.
Texts started rolling in suggesting we whip something up together but what was I thinking? My suggestion – right off the top of my head was Gazpacho. I have no idea where the urge or impulse came from, but it came just the same. The suggestion returned exclamation points and then I started reading recipes. After reading my obligatory, at least 6, I settled on the only one that did not use soaked bread & seemed the most authentic to me. It called for more olive oil than the others but I was all for that. Then as luck would have it & the power of manifesting, I had to show the apartment right near Chelsea Market. I ran through the Manhattan Fruit Exchange scooping up various variety of tomatoes, a cubanella pepper, a lemon, an onion a head of garlic & a hot house cucumber.
While I prepped the vegetables for the blender which took not more than removing the of course washing everything well, seeding the tomatoes, the cucumber & pepper The Gazpacho chilled for a good half hour in a super duper Sub-Zero and Glenn had the most perfect sized, Spanish serving bowls, half a ripe avocado, beautiful olive oil & two aged balsamic vinegars, which I dressed each bowl with. Criminal I don’t have pics but here’s what to do.
We also served toasted & then steamed brown rice with sherry sauteed quartered button mushrooms and a fresh green salad with a light lemon, olive oil & a sprinkle of Salt of D Earth.