We Cook Spicy Gazpacho with Kimberly Ovitz and She Tells Us About That Time She Had to Write an Apology Letter to Karl Lagerfeld

It's time to grab your food processor and your favorite fashion glossy, and head into the kitchen--the second episode of our new fashion cooking show, Haute Cuisine, is here! In episode one we made lobster rolls and salty sweet cookies with Joe Zee and Rob Younkers--this time we're getting raw with designer Kimberly Ovitz, who shows us how to make her spicy gazpacho. And speaking of spicy, she tells us all about that time she had to write an apology letter to Karl Lagerfeld and what it was like designing Lindsay Lohan's courtroom dress. Click through for all the shenanigans, plus the recipe (it actually looks really good!).
Avatar:
Author:
Publish date:
Social count:
4
It's time to grab your food processor and your favorite fashion glossy, and head into the kitchen--the second episode of our new fashion cooking show, Haute Cuisine, is here! In episode one we made lobster rolls and salty sweet cookies with Joe Zee and Rob Younkers--this time we're getting raw with designer Kimberly Ovitz, who shows us how to make her spicy gazpacho. And speaking of spicy, she tells us all about that time she had to write an apology letter to Karl Lagerfeld and what it was like designing Lindsay Lohan's courtroom dress. Click through for all the shenanigans, plus the recipe (it actually looks really good!).
Image Title1

It's time to grab your food processor and your favorite fashion glossy, and head into the kitchen--the second episode of our new fashion cooking show, Haute Cuisine, is here! In

Image Title2

Kimberly Ovitz's Raw Gazpacho

FOR THE SOUP BASE 6 medium vine-ripe tomatoes, halved 1/2 to 1 cup packed fresh basil 1/2 cup apple cider vinegar 2 tablespoons olive oil 1 teaspoon Nama Shoyu soy sauce 1 clove garlic 1 to 2 teaspoons Spike Celtic sea salt and freshly ground black pepper to taste

FOR THE "MEAT" 1 yellow bell pepper, finely chopped 1 to 2 cobs corn, kernels out of the cobb 1/2 apple, chopped 1/4 jicama, chopped

To make the base: In a blender, combine all of the ingredients and blend until desired consistency is reached. You may use the whole tomatoes, including skin and seeds.

To make the "meat": Combine the chopped vegetables and fruit in a large bowl. Pour the base mixture into the bowl and mix well. Serve well chilled. It tastes even better the next day!