COOK RIBEYE WITH THE FIRST DEAF CHEF ON CHOPPED • APRIL 18 →
SAVE YOUR SPOT
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Classic Gazpacho
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2 large red heirloom tomatoes, roughly chopped, cored
1 medium cucumber, peeled, deseeded, roughly chopped
1 green bell pepper, deseeded, roughly chopped
1 cubanelle pepper, deseeded, roughly chopped
½ small red onion, roughly chopped
2 cloves of garlic, germ removed
2 slices sourdough bread, without the crust
1 tablespoon sherry vinegar
¼ cup of olive oil
4 red and yellow cherry tomatoes,sliced into coins
2 red cherry tomato, halved
12 cucumber ribbons
Deseeded and brunoised cucumber
4 basil leaves, chiffonaded
1/4 cup Parmesan cheese, finely grated
Olive oil, as needed