Last Sunday I dropped by Pike Place Market just in time to catch the cooking demo with Chef Wayne of Andaluca. I wrote about this place way back in March of 2007. The post made me laugh because I saw that I mentioned my boyfriend who is actually my husband for almost a year now.

Andaluca is a beautiful restaurant with a romantic, intimate atmosphere and wonderfully executed food. Chef Wayne is down to earth, personable and an extremely talented chef.
I am posting one of the recipes that he demonstrated that day.

Green Gazpacho

Garlic, Minced - 1 TBSP
Onion, coarse chopped - 4oz
Kirby cucumbers, seeded, coarse chopped - 1lb
Green Bell Peppers, coarse chopped- 4oz
Cilantro , coarse chopped- 1oz
Italian Parsley, coarse chopped -1 oz
Potato Bread, crusts removed- cut into 2 " cubes- 6oz
Romaine, washed, coarse chopped- 8 oz
Celery, coarse chopped- 8 oz
Olive Oil- 1/2 cup
Sherry Vinegar- 1/3 cup
Water, cool- 3 cups
Salt
Black Pepper, Freshly ground fine

1. Puree all ingredients in batches, using a little liquid in each batch. Puree until very smooth. As you puree each batch, place into a large container.
When all is pureed, mix batches together very well to ensure even flavors. This soup must chill at least 2 hours to let flavors blend. After chilling serve.