Posted on 03/12/2015 8:57:19 AM PDT by Jamestown1630
Gazpacho: Drink your Salad!
This is one of my husband's favorites of the things that I make routinely. I first learned the recipe when one of my Virginia cousins served it as an appetizer at a Christmas party. I was surprised to learn that it is an old Virginia favorite, found in many old cookbooks and served at Williamsburg restaurants.
I've never made it in the authentic Spanish fashion, with bread; but here's a link to a somewhat different recipe that does:
http://www.history.org/almanack/life/food/fdgzpcho.cfm
When I can't get good tomatoes for this, I use a can of tomatoes for the part that gets pureed, and quartered Grape tomatoes, which are usually good from the supermarket even in winter, for the part left chopped. Also, I'm not crazy about pimento, so I leave that out.
This is a great addition to a Mexican meal; and very refreshing on a hot summer day.
Gazpacho
2 Large Tomatoes
1 Large Cucumber
1 Medium Onion
1 Medium Green Pepper
1 Pimiento, drained (opt.)
2 Cloves Garlic
2- 12 oz. Cans Tomato Juice
1/3 Cup Olive Oil
1/3 Cup Red Wine Vinegar
1/4 tsp. Hot Pepper Sauce ( or more!)
1-1/2 tsp. Salt
1/8 tsp. Black Pepper
¼ Cup Chopped Fresh Chives (garnish)
Sour Cream (garnish)
In electric blender, combine:
1 Tomato
½ Cucumber
½ Onion
¼ Green Pepper
Pimiento, if used
½ Cup Tomato Juice
Blend at high speed to puree.
In a large bowl, combine pureed vegetables with remaining Tomato Juice, Olive Oil, Vinegar, Hot Pepper Seasoning, Salt and Pepper.
Refrigerate covered until well-chilled, at least 2 hours.
Refrigerate 6 serving bowls.
Dice separately the remaining Tomato, Cucumber, Onion and Green Pepper. Just before serving, crush the garlic and add to soup with the rest of the chopped vegetables. (I usually mince the garlic very finely.)
Serve with garnish of Chives and Sour cream.
(If you would like to be on or off of this weekly cooking ping list, please send a private message.)
-JT
“Drink your salad”
Sounds delish. Add some vodka and it becomes a ...”Maria Sangrienta”?
I love Gazpacho but my husband thinks soup should be hot and not served chilled so I’ve never made it. It’s getting warm here and maybe I’ll just make some for me. Looks like an easy recipe.
Do you or anyone have a tried and true recipe for Irish Soda Bread?
I have nothing to offer, but would love to hear about what FReeper cooks are planning for St. Patrick’s Day meals/menus.
This is just awesome. I have tried to make this, but the recipes just weren’t up to the job.
This recipe sounds really good. I have a Nutra-Bullet and it will make this really easy. I have family visiting in April and I will make sure I have this ready.
Thank you so much.
Gazpacho
Campbell’s used to have that as an occasional special.
I would empty the can into a large pan and add a can of water, load the empty can with cooked ground beef and dump that into the pan, and load the empty can with minute rice and dump that into the pan. Simmer for a while.
It was a pretty good ‘thrown together’ meal.
I am having Beef short ribs tonight. St. Patrick’s Day will/usually is a nice corned beef, cabbage, with potatoes.
And after all that, you could have had a V8!
Sorry, Gazpacho sucks. It truly does.
I’ve only made a soda bread that was not authentic, a very low-fat version made with buttermilk that I found in a diet book. But I remember America’s Test Kitchen doing soda bread, and a recipe very like theirs is posted in this thread:
http://chowhound.chow.com/topics/296412
Oh, Well; more for me ;-)
-JT
For us, it’s always corned beef and cabbage. Dometimes we’ve done Colcannon; we like to make it in the ‘volcano’ style, with a big pool of melted butter at the top.
Here’s an article about it:
A lot of Gazpacho recipes are too goofed-up and full of things, in my opinion. This one is very fresh and clean in flavor. (People goof-up Guacamole unnecessarily, too.)
-JT
Looks like a great gazpacho recipe. My wife insists I make mine several times each summer when tomatoes are at their peak. There is one local restaurant we enjoy that also does a very nice job with their recipe.
Love this soup!
Fiery Grilled Shrimp with Honeydew Gazpacho from Epicurious December 2011 by Jean-Georges Vongerichten.
Yield: Serves 4
ingredients
1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeños, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil
preparation
Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
When ready to serve, heat your grill on high until very hot.
Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.
CROCK POT ICE CREAM!
I wanted to try making ice cream at home, Aldi gets $2.89 for a quart and a half of passable product, but it's loaded with oils and gums and such. I also have no desire to mess with an ice cream crank mixer, ice, salt and all that extraneous jiggery-pokery.
All the recipes for ice cream called for a metal bowl with a tight lid to freeze the ice cream in, which I haven't. Now I do have a 4 quart slow-cooker with a removable ceramic crock. The idea came after I saw the removable mixing bowl Cuisinart sells for their series of home ice cream machines. Looks like my crock. Thanks for the inspiration! Both the Cuisinart bowl and the ceramic crock must go in the freezer overnight before use, the home machine does not have refrigeration capability. [If you have a really good freezer, three or four hours should get the crock frozen nicely.]
With that in mind, ingredients at hand and the crock frosty cold, add the cold can of evaporated milk, sugar and vanilla. Using an electric mixer, mix on low for two minutes and pour in the heavy cream while still mixing. The mix will grow in volume about a third. Lid it and stick it in the freezer for an hour.
Bring it out and look, it should be starting to freeze around the top. Using a spatula, scrape the ice cream from the side down into the crock and hit it with the mixer again, just enough to incorporate the frozen bits back into the mix, less than a minute. Also, if you have chocolate syrup, drizzle it over the top of the ice cream in thin lines before you remix it, it will freeze and break into bits distributed throughout the mix, that's the best. 45 minutes later, mix it again, and add more chocolate syrup if you like.
This third scrape and mix is the charm. The ice cream should be frozen enough that you can now add your mix-ins, if you wish. I'm going with homemade chocolate chip cookie dough--no egg, about a cup. Don't put the mix-ins in until the ice cream is set enough so the goodies won't sink to the bottom.
After that, let it freeze, and enjoy. Two hours after the last mix, it was set up good enough I put the ice cream into a different container. I wasn't sure about letting it freeze in the crock completely, didn't want to risk cracking my crock. It's worth the effort, real ice cream with only the good stuff!
Ingredients:
1 12 oz. can evaporated milk [Cold]
1 cup white sugar
2 TB pure vanilla extract
1 pint heavy whipping cream [Cold]
Yield: 2.25 Quarts+
Here are some great recipes. Love this soup in the summer!
http://www.foodandwine.com/articles/the-best-gazpacho-recipes
Here is the one I use a lot. Use sherry vinegar in this-it adds great flavor.
Watermelon Gazpacho: Yield: 8 cups
Ingredients
2 pounds ripe heirloom tomatoes
1 hothouse cucumber (approximately 1 pound), peeled
2 small shallots, coarsely chopped
1 medium red bell pepper, seeded, cored, and diced
4 fresh cilantro stalks with leaves
3 cups cubed and seeded watermelon (about 1 pound)
2 tablespoons sherry vinegar
1/3 cup extra-virgin olive oil, plus extra for garnish
1 teaspoon kosher salt
freshly ground black pepper
pinch of red pepper flakes (optional)
Method
Fill a large pot with water and bring it to a boil on the stove. In the meantime, fill a large bowl with water and ice.
Cut a small X on the bottom of each tomato with a sharp paring knife. Once the water reaches a rolling boil, carefully drop the tomatoes into the pot and blanch for 30 seconds. Transfer the tomatoes to the bowl of ice water.
After the tomatoes chill in the bowl for a minute or two, slide their skins off. Core and roughly chop them, reserving all the juice and seeds.
Finely dice one-third of the cucumber and set aside to garnish the finished soup. Roughly chop up the rest of the cucumber.
Toss the tomatoes, cucumber, shallots, bell pepper, and cilantro into a blender and purée until the vegetables are liquefied. Make sure to cover the lid with a towel to reduce splashes and splatters.
Add the watermelon, vinegar, olive oil, salt, pepper, and red pepper flakes (if desired) to the puréed vegetables, and blend until smooth. Taste and adjust for seasoning.
Refrigerate the soup in the blender cup for a least 4 hours or until fully chilled. The ingredients may separate while resting in the refrigerator, so just prior to serving, place the blender cup back on the base and blitz the soup again to recombine.
To serve, ladle the gazpacho into chilled cups or bowls. Top with a drizzle of olive oil, the reserved cucumber, and freshly cracked pepper.
Yeah, I finally got my grocer to supply a brand which is MILD, and I am so glad to finally have one prepared which is basically avocado with a little seasoning; and it won’t burn your tongue off. LOL
Here’s the one we use; very simple:
Guacamole
Grate or mince: ½ small white onion
Halve, seed and mash coarsely; 2 or 3 ripe Avocados
Mix the avocados and onion with a tablespoon lime or lemon juice, ½ tsp. salt (or to taste) and some black pepper.
Serve with tortilla chips.
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