Think a terrine is tricky to make? Think again. The most difficult aspect of this recipe is shelling some pistachios.
Aug 05, 2011 by Darryl Estrine | Kelly Kochendorfer
This shockingly stunning chilled soup–not to be confused with gazpacho, mind you–has ample oomph to compensate for lackluster tomatoes. But when made with in-season heirlooms? Wowsa.
- Quick Glance
- 35 M
- 1 H