The flavors in the classic Spanish cold soup Gazpacho are inspired in my Gazpacho Millet Bowl-a bowl to love this summer from the Bijouxs Collection Membership Recipe No. 556.
SUMMER SIMPLE
The Summer heat just calls out for the cooling flavors in gazpacho soup an uncooked mixture of tomatoes, garlic, olive oil, water, vinegar, onions, cucumbers, and green peppers. Usually thickened with bread crumbs but this recipe uses the seed millet to create a summer bowl for your table.
GAZPACHO
Gazpacho is cold soup of the Spanish cuisine, especially that of Andalusia. It is an ancient dish mentioned in Greek and Roman literature however the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century. Who knew?
GAZPACHO MILLET BOWL
Since Spanish cookbooks do classify gazpacho as a salad, this bowl is a perfect spot-on recipe. Tomatoes, cucumbers, bell peppers, along with a tomato flavor-infused millet make up the salad. Adding tomato paste to the millet cooking water amps up the flavor. I enjoy using grain-free products such as Millet and cooking the millet in the microwave is inspired from Alton Brown’s recipe.
Gazpacho Millet Bowl No. 556 in the Collection Membership. Join to receive full access to all 556 recipes.
