Hey There Pretty Birds,
I know that it’s been a while. Well we’re back with a new episode of Tamu’s Cafe just in time for Labor Day and the end of Summer celebrations. In this episode we meet Rome-based journalist Erica Firpo in the kitchen to make the season’s last batch of Gazpacho, and to discuss The Image Of Italy In The Digital Age. So take a seat with your favorite cup of something in hand, and listen to what Erica, an art and culture writer, has to say about the matter.
How we made our Gazpacho: We used The Kitchn’s recipe as a guide to making our yummy Gazpacho. Erica loves making the Summer dish and provided personal tips along the way – like adding hot sauce for a lovely kick.
Here’s what we borrowed from The Kitchn’s recipe.
1 1/2 – 2 pounds ripe tomatoes
1 medium cucumber
1-2 cloves garlic
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
salt and pepper
1 large red bell pepper.
1 large avocado, pitted, peeled and sliced to garnish the Gazpacho.
A generous splash of Jamaican Pickapeppa Sauce to spice it all up.
Quarter the tomatoes. Slice the peppers. Peel and roughly chop the cucumber and garlic. Roughly chop or measure any extra ingredients being added. Process the tomatoes, garlic, cucumbers, peppers in a blender until they liquefy. Pour in olive oil and continue blending. After you’ve blended in the olive oil, transfer the gazpacho to a bowl and place it in your refrigerator to chill. Enjoy with your guests paired with a nice bottle of white wine.