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Alana's Gazpacho
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!
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