A Chef’s Twists on a Fave Late-Summer Dish
Gazpacho—it’s a classic summer treat. Toss a bunch of fresh vegetables in a blender and bam—you have a sophisticated, cool, healthy chilled soup that’s perfect in bowls on its own or served in small cups as the start to a grill-fest.
Though we love the traditional tomato, cucumber and bell pepper preparation, a twist is always welcome. So when Christine Flynn, executive chef at Canadian healthy fast casual restaurant iQ, offered up her versions, one featuring peaches and the other lots of greens, we fired up our blenders right away.
“When it’s hot and I’ve been cooking all day, the last thing I want is to come home and cook again,” Flynn tells Clean Plates. “Gazpacho is a really simple way to eat more in-season and local produce, and can be a great base for further creativity in the kitchen.”
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