Here's the perfect dish for a hot summer night from the Smith & Green Company of Portland, Oregon. Ready for some gazpacho?
Originally published in the August 2009 Deep Plate Exercise, this dish contains garden fresh gazpacho with grilled prawns and cracked crab claw. It is garnished with crème fraiche and is accompanied by rustic bread sticks and a crisp 2007 Maryhill Sauvignon Blanc.
Can you inspire us with some great summer cuisine?
