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I happen to be lucky enough to have a private chef as one of my best friends. We spent years working in nearby restaurants in San Francisco, getting off of work late and sharing all of the tricks and recipes we acquired in our various positions. Eventually, we started our own pop-up restaurant in the side room of the butcher shop I was managing. Bread and Bones Supper would be our side hustle for five years. We wrote hand written invitations, spun soul records and cooked up the most epic ingredients we could get our hands on simply and passionately.
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!
There are a couple of tricks to this recipe. The most important one is to marinate the ingredients overnight. Use basil stems and crush them up with your hands, this allows the flavor to fully permeate the gazpacho without turning it a weird color. Choose peak, ripe tomatoes. This gazpacho will be delicious right after you blend it and even better the next day. Served cold with a dollop of creme fraiche, a blistered pepper and some crusty bread, there are few foods more refreshing. It is the epitome of summertime!
90g roughly chopped Sweet Onions
140g peeled, chopped Cucumber
140g chopped Sweet Pepper
775g cored, roughly chopped Heirloom Tomato
3-4 thick slices of pickled or fresh Jalapeño
1 large handful crushed basil stems
100g Extra Virgin Olive Oil
45g White Vinegar
20g Sea Salt
A few blistered Jimmy Nardello Peppers
A dollop of Creme Fraiche
Combine all gazpacho ingredients in a large bowl and mix together well with your hands, crushing the basil stems and tomatoes between your fingers. Cover and place in the fridge overnight.
Remove the gazpacho ingredients from the fridge about 1/2 hour before blending so the olive oil can come to room temperature. Remove and discard the basil stems.
Blend all ingredients on high for one minute. Taste and adjust seasoning to your liking. Serve topped with a dollop of creme fraiche and a blistered Jimmy Nardello pepper and a bit of crusty bread to clean the bowl with. This gazpacho will last for at least 4 days in your fridge and only gets better with time. Enjoy!
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