As it turns out, for a first-time-maker, hesitant-fan, of gazpacho, I’m rather a fan of this recipe; it beautifully salvages the season’s overripe strawberries, greens included, uses up a handful of day-old bread, keeps refrigerated or frozen, quick AND easy make ahead meal, perfectly refreshing in summer, won first place in last week’s canapés contest and last but not least, is a PROVEN gazpacho converter [myself included, now a huge fan, unbiased I promise].
I have been fortunate to have experienced cultures from across the world, which in turn has led me to crave the discovery of all sorts of global cuisines, generally through my personal consumption, but whenever I can, through local cooking classes. But in all honesty, Japanese food is never something I properly looked into, other than endless sushi dates and that Sushi making party that one time...Until my mum brought home the strangest looking vegetable I'd seen in a long time, and Food 52 just so happened to feature it on their CSA. Too perfect of a coincidence NOT to try my hand at it. Hence, Kohlrabi Okonomiyaki with lightly pickled Kohlrabi Slaw.
