Here’s a recipe from the current issue of Edible Manhattan for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
Here’s a recipe from the current issue of Edible Manhattan for gazpacho (read the whole story here), which jazzes up the classic soup with anise hyssop leaves–available at the Greenmarket if you don’t have a field to forage it in.
