Tuna avocado okra cannelloni with red-shiso gazpacho
Vegetable soup
Spanish cuisine
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A wrap for dinner? But that pesky tomato makes the wrap all soggy, and sushi tuna expensive, how could I "dress-up the wrap", make it an elegant entree? <br /> <br />I made the Gazpacho first so it could chill. Having just finished making a batch of horseradish, lazy me, I decided not to rinse out the blender. Just a little accent to the gazpacho, not a Bloody Mary. Anyway, the gazpacho was not as red as I wanted, so searching my yard I found red shiso (purple perilla) and red myoga ginger flower so I added them. Red shiso is related to basil anyway, but much milder in taste than green shiso. It came out as a really interesting contrast in flavors, a delicious wrap made To Be Eaten With Silverware!
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