Many many thanks to all who came out to the grand opening of our new kitchen at Kitchen Incubator Sat. Oct. 16, 2010! Hundreds of people came to the grand opening, part of the "A Night at Market Square" festival downtown.
Executive Chef Jesús Lumbreras-Calvo gave a demo of his authentic Spanish gazpacho and we sampled some of our foods for the crowds who came by. A good time was had by all! Look for photos of this event soon!
At popular request here is our Exec Chef's gazpacho recipe, reposted from our blog post of last spring:
Gazpacho
Serves 4-6
4 cloves garlic, peeled, chopped
1 medium cucumber, peeled, medium dice
3 medium ripe tomatoes, cored, chopped
1 ¾ tsp. cumin
¼ cup olive oil
½ cup plus
1 tbsp. wine vinegar or cider vinegar
2 cups cold water
½ loaf day-old Italian or French bread, cut in small pieces (it should not be an ultra-skinny loaf)
Salt to taste
Place garlic, cucumbers, and tomatoes in a blender. Add cumin, oil, and vinegar. Blend at low speed 2-3 minutes, then on high for 2-3 minutes, or until a smooth puree without large lumps is obtained.
Add the bread pieces and again blend for 2-3 minutes at low speed and then for 2-3 minutes at high speed. Transfer this puree to a 2-qt. pitcher and add water.
Chill very well, preferably overnight, or at least 8 hours. Serve cold.
Warmly,
Kristina
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
(713) 522-0077
(281) 796-9841
Wonderful gazpacho! It is a pleasure having you in our kitchens!
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