We have gone separate ways - she has become a private chef in Napa, California and I have ventured off to start my own cooking school here in Eugene but we are always talking on the phone, sharing our newest kitchen discoveries, inspiring each other and feeding off of our deep love of deliciousness. Any time we find a truly exceptional recipe, we write it in our Bread and Bones Notebook. This gazpacho recipe made the cut. Every ingredient is measured with an electric scale. The precision of this recipe guarantees perfection. The acidity, the salt, the heat are all in balance. You may need to adapt slightly based on the sweetness/ripeness of your tomatoes, but in general, if you follow the recipe to a tee, you will be delighted with your results!
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