Chef Kevin Marquet

Chef Kevin
Ceviche Gazpacho 
Yield: 8 servings. Gazpacho: 1½  lb. vine-ripened tomatoes, peeled, seeded and chopped 1 cup juice from tomatoes and canned tomato juice, as needed 1 cup cucumber, peeled, seeded and chopped ½ cup Spanish piquillo peppers ½ cup red onion, chopped ½ cup ...
Penton Restaurant Group

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