January 11, 2016
Gazpacho is the perfect choice to start off a special Summer menu. It is best made a day ahead to allow the flavours to meld, then all you need to do is add fresh herbs and a drizzle of good olive oil at the last moment.
I’ve loved making all different kinds of gazpacho over the years, but my current favourite is made with cucumber from our garden. So refreshing and such a wonderful colour to bring to the table. - Maggie
