Every year I look forward to latkes for Chanukah. In my family, we always ate them for the holiday. I remember one year when my mother was working at a local newspaper and she made an entire array using all types of potatoes for a review. It’s a fond memory of mine, and now that I’ve moved out of my parents’ house I still need them so much that I’ve taken on the task myself. Read More
Every day in our cafeteria here at Free People they offer the most interesting soups. Since it’s been summer they’ll usually do one chilled option. I’m always intrigued, but never actually like the sample enough to get it for lunch…until the other day. They made this pineapple gazpacho – sounds weird – but I LOVED its mixture of sweet and spicy so much that I ended up devouring it down for lunch. At home I later tried to replicate the dish and found it’s beyond easy. The only thing is, you’ll need a bit of planning ahead since the dish tastes better chilled in the fridge over night.
For the Gazpacho You’ll Need:
1 Yellow Pepper
½ Sweet Onion
5 Sprigs Cilantro (stems included)
2 tsp Rice Vinegar
½ tsp Spicy Sriracha Sauce
¼ tsp White Pepper
For The Garnish:
¼ Red Pepper
2 Sprigs Cilantro (leaves only)
1. Core & Peel Pineapple. Then cut pineapple, yellow pepper, cucumber, and onion into medium pieces.
2. Throw all gazpacho ingredients into a blender or bowl if you have a hand blender like I do. Puree until texture is smooth.
3. Chill over night
4. Garnish with red pepper and cilantro to serve