Seattle — Sharing his recipe for gazpacho is the new executive chef of Matt's in the Market, Matt Fortner.
Gazpacho
Ingredients:
- 2 lbs ripe tomatoes
- 1 red bell pepper
- 1 cucumber peeled
- 1 small onion
- 1 stalk celery
- 1 clove garlic
- 1/2 small baguette
- Sherry vinegar
- 1 cup extra virgin olive oil
- Fresh dill for garnish
Directions:
1. Cut all vegetables into medium pieces.
2. Marinate all vegetables with olive oil and salt.
3. Place veggies into blender purée.
4. Strain the soup.
5. If using Dungeness crab, place into a bowl and pour soup over and drizzle with olive oil and vinegar.
6. Garnish with fresh dill
This segment is sponsored by Matt's in the Market. Watch New Day Northwest 11:00 weekdays on KING-TV Ch.5 or streaming live on KING5.com. Connect with New Day via Facebook, Twitter, Instagram.
