Summer Food, Appetizers Recipes, Bowls Food, Cold Summer Soups, Soups Recipes, Tyler Florence, Summery Recipes, Avocado Soups, Summer Recipes
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Gazpacho with Basil-Cornbread Croutons- gazpacho: 3 lb ripe tomatoes, 2 red peppers, 1 cucumber, 1 shallot, 1/2 cup parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/2 tsp salt, 1/4 tsp pepper. croutons: add 1/2 cup basil leaves to corn bread mix. Bake cornbread. Cut into cubes and bake 35 min. Puree all gazpacho ingredients and refrigerate overnight.