TIP OF THE DAY: Gazpacho Sandwich
 A “gazpacho sandwich.” Photo © Fruttadi | Avocados From Mexico. |
Unless you’re a vegetarian, a “salad sandwich”—dressed salad on toast—might not sound as appealing as other options. But call it a “gazpacho sandwich,” and ears perk up. So today’s tip is: Create a refreshing summer sandwich or snack by chopping up your favorite salad vegetables, tossing with vinaigrette to moisten, and serving on crunchy toast or grilled bread. Call it a gazpacho sandwich. We went through our vegetable bin and pulled out: |
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We took two slices of rustic bread from the freezer, grilled them and added the thinnest slick of wasabi mayonnaise (The Ojai Cook’s Green Dragon Lemonaise, one of our favorite spreads). If you serve the sandwich open-face, you can call it gazpacho crostini. How about a “gazpacho sandwich” with a gazpacho chaser? Gazpacho is a cold raw vegetable soup that originated in Andalusia, the southernmost region of Spain. There are many variations based on local ingredients and preferences. Over the centuries, fruits were added to the vegetables. (Chilled fruit soup without vegetables is simply “fruit soup.”)
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