





Traditionally, gazpacho has bread in it, but being that there is an incredible bounty of vegetables at the market, Chef Matt relied on their pulp to bring body to the soup. TJ Farms fennel was an intriguing addition, adding a little anise to the final dish. He also used Classico Italiano Olive Oil, adding it to the vegetables once they were in the blender, creating a creamy emulsion and silky texture with the blended vegetables.



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Yet again, we’re impressed with the creativity and skill of our local chefs to create delectable dishes from our market offerings. Congrats to the raffle winners who walked away with gift cards to Gertrude’s. The raffle is our small way to give our appreciation to the restaurants who volunteer their time to demo at our market.

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