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.
I also wondered about the colors of the peppers, but sure did enjoy seeing all of them on my cutting board. Just beautiful. :)
ReplyDeleteI agree with Tammy, the colors were beautiful to work with!
ReplyDeleteI 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!
ReplyDeleteEach 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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