By Ben MillerSince this was my last weekend in D.C. before heading out of town for two weeks, I thought it would be a good opportunity to take advantage of both the farmer's market in my neighborhood and the fish market down by the waterfront. The result? A delicious summer feast of spicy gazpacho, grilled red snapper, salt roasted red snapper, and homemade strawberry frozen yogurt. (Special thanks to sous chef Kay Steiger, who also served as fish expert and photographer.)With so many dishes involved, I'm going to break the meal into three separate posts. First up is the gazpacho. In the past when I've made gazpacho I've done it the quick and dirty way, using V-8 as a base and then running the vegetables through a food processor. This version, however, uses only hand-chopped vegetables. While the texture is slightly chunkier, I found that this gives you a better taste of the individual ingredients and also makes it taste crisper, rather than mushy. I also preferred the use of chipotle chiles in adobo sauce, which gave the gazpacho a smokier flavor, opposed to the sharp taste of vinegar that the soup gets if you add in tabasco sauce.Ingredients and recipe after the jump. A SUMMER FEAST: GAZPACHO.
By Ben MillerSince this was my last weekend in D.C. before heading out of town for two weeks, I thought it would be a good opportunity to take advantage of both the farmer's market in my neighborhood and the fish market down by the waterfront. The result? A delicious summer feast of spicy gazpacho, grilled red snapper, salt roasted red snapper, and homemade strawberry frozen yogurt. (Special thanks to sous chef Kay Steiger, who also served as fish expert and photographer.)With so many dishes involved, I'm going to break the meal into three separate posts. First up is the gazpacho. In the past when I've made gazpacho I've done it the quick and dirty way, using V-8 as a base and then running the vegetables through a food processor. This version, however, uses only hand-chopped vegetables. While the texture is slightly chunkier, I found that this gives you a better taste of the individual ingredients and also makes it taste crisper, rather than mushy. I also preferred the use of chipotle chiles in adobo sauce, which gave the gazpacho a smokier flavor, opposed to the sharp taste of vinegar that the soup gets if you add in tabasco sauce.Ingredients and recipe after the jump. 
