Comments on: How Green Was My Gazpacho

By: Casey

Casey — Sun, 02 Sep 2007 18:45:17 +0000

Another lover of the Green Zebras here. We grow about two dozen tomato varieties, and, like you, count the little zebras amongst our favorites. This morning we had them sliced alongside eggs scrambled with sauteed onions and smoked salmon — all on a pale green pottery plate. Treat for the eyes as well as the tastebuds.

By: Trig

Trig — Fri, 31 Aug 2007 15:50:13 +0000

Thanks you for this wonderful relief reading. This post has really relaxed me after the earache from Pim’s incessant ranting about gastronomic purism. Your gazpacho reads and looks simply beautiful, and may I add that I always feel that I can just sit back and read what you have to say in a tranquil mood, and learn something from you. You’re definitely right about not adding the avocado, because I think that would spoil the other flavours. I’m no purist by a long shot, but I really respect your judgement when adapting classics like this. Thanks again.

By: rajitha

rajitha — Fri, 31 Aug 2007 12:26:16 +0000

looks so delicious.. i am the smooth puree person and my husband loves the chunky one, so i think i will make ur style…killing two birds with one stone eh!

By: shammi

shammi — Fri, 31 Aug 2007 10:06:03 +0000

ooh… that colour is GORGEOUS! so summery! Next year I’m going to try growing at least one heirloom tomato. Wish me luck – I’m known as a serial killer of plants even though I try SO hard to be a nurturer

By: How Green Was My Gazpacho

How Green Was My Gazpacho — Fri, 31 Aug 2007 08:21:08 +0000

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