RED GAZPACHO
Level 1
Red Gazpacho Omelette
Serves 4
Prep time: around 10 minutes
Courtesy of Russian film director/producer/screenwriter, Pavel Lungin
Instead of beating eggs with a tablespoon of milk or water, take advantage of leftover gazpacho: a sassy and mostly liquid mixture from marinated red peppers, tomatoes, cucumbers and raw onions.
10 eggs, gently beaten
2 Tbsp. red gazpacho
1 Tbsp. unsalted butter
15-20 nickel-sized pieces hard salami
Salt and pepper to taste
Garnish (optional): cilantro leaves, toasted pine nuts
1. In a non-reactive bowl, beat eggs until solid yellow.
2. Whisk in gazpacho. Melt butter in saute pan.
3. Add egg mixture over medium high. When eggs begin to solidify, toss in salami pieces. Let sit for a minute or two; then gently fold south and north sides of omelette towards the center. Garnish with pine nuts.
Serving suggestions: Eat with crusty multi-grain bread.
