Our dish for Weekend in a French Kitchen (Café Boulud) this week was Gazpacho with Anchovy Toast. This is of course a classic cold soup that needs no further explanation.
I am not sure why I needed three colours of peppers when the whole lot gets blended up to give a red coloured soup, but nonetheless I complied with the recipe. I didn't put the extra raw vegetables on top as that is not my kind of thing, but I did make the anchovy butter for the toast.
Overall, I liked this dish, but not enough to make again.
To see what the others thought of this dish, visit the LYL section of the Weekend in a French Kitchen website.
4 comments:
I also wondered about the colors of the peppers, but sure did enjoy seeing all of them on my cutting board. Just beautiful. :)
I agree with Tammy, the colors were beautiful to work with!
I felt same way about adding the chunks of fresh veggies to the soup at the end...I preferred the smoothness of the soup on it's own.
I wonder why you needed the three colour peppers too! Although the red and yellow are sweeter I guess!
Each pepper tastes different, at least it does to me, I could do a blind taste test and get each one correct each time for sure. :-) This looks really good...okay, not the anchovy part, but the rest of it. :-)
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