Return to Content

More Vegetable Choices

More Vegetable Choices
0 votes, 0.00 avg. rating (0% score)

Ripe tomatoes seem to be the common denominator in most versions of gazpacho, but tomatoes weren’t in the original “receta” for this Andalusian specialty (and some say gazpacho didn’t even originate in Spain, let alone Andalusia). We’re not interested in splitting hairs. Instead, we offer the following tasty additions to help you make your gazpacho unique. And although you could include all of these in your next batch, try to use some restraint. Make your version the refreshing crowd-pleaser it was meant to be.

Broccoli
Carrots
Cilantro
Corn
Eggplant
Fennel
Feta cheese
Dill
Olives
Peas
Scallions
Spinach
Summer squash
Tarragon
Watermelon
Zucchini

Please Note: This information was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Tags:

Bring New England Home

Get a 1 year of Yankee Magazine for only $10!

In this issue: 

  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer

Subscribe Today

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

< Prev

Easy Does It: Gazpacho

GazpachoOften referred to as "liquid salad," gazpacho may be a vegetable's best expression of summer. ...

Related Articles

Next >

Restaurant Review: The Back Eddy, Westport Harbor, MA

While the food is well-crafted, it's the general merriment that makes The Back Eddy in ...

Related Articles