Shocking Galley Incident: Chef Jono's "Killer" Gazpacho Recipe
Chef Johnathan "Jono" Shillingford's gazpacho recipe may have raised the eyebrows of some guests on Below Deck Mediterranean Season 9, but it certainly didn't affect the crew's tip. Though that's not to say Jono's performance in the galley was without flaws, as he also overcooked the guests' dessert, a lava cake. Tennis legend Gigi Fernandez complained to Captain Sandy Yawn, revealing that the tip "represent[ed] a little bit of that" mess. However, the yachties still managed to earn a $25,000 tip, leaving them in disbelief and astonishment.
Ingredients:
- 6 large, ripe tomatoes
- 1 red bell pepper
- 1 cucumber
- 1 small red onion
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp chopped fresh basil
- Salt and pepper, to taste
Directions:
- Bring a large pot of water to a boil. Add the tomatoes and blanch for 1 minute. Remove with a slotted spoon and transfer to a bowl of ice water. Peel the tomatoes and remove the stems.
- Roast the pepper by brushing it with olive oil and placing it on a grill or gas burner over high heat for 5-10 minutes, until blackened. Remove and place it in a covered bowl to let it steam for at least 10 minutes. Peel the pepper and remove the seeds and stem.
- Chop the tomatoes, pepper, cucumber, and onion and place in a blender or food processor. Add the garlic, vinegar, olive oil, basil, salt, and pepper. Purée until smooth.
- Refrigerate for at least 2 hours, or overnight, to allow the flavors to meld. Serve chilled, garnished with additional chopped basil and croutons, if desired.
Originally Post From https://www.bravotv.com/the-daily-dish/gael-cameron-bri-muller-react-below-deck-med-tip
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