Saturday, July 17, 2010

It's SUMMER...time for GAZPACHO, OLE!

Who's got the BEST RECIPE? Please tell us what you like in yours...........I'll post some good recipes, too.
AFTER YOU! (they need NOT be red, by the way...hint hint)
Sorry I've been neglecting this blog for such a long time........time to get back into FOOD!



Sue said...

Jim and I LOVE Gazpacho. Here is the recipe we use...

3 large ripe tomates, peeled and chopped
1 green bell pepper, diced
1 cucumber, peeled and sliced
1 Tbsp catsup
4 green onions, chopped
1 clove garlic, minced
1/4 tsp cumin
2 Tbsp red wine vinegar
2 Tbsp mayonaise
3 C chicken stock
1 C bread crumbs
1/4 tsp salt
1/4 tsp pepper
chopped tomato
chopped green pepper
chopped cucumber

Combine all ingredients in a blender or food processor except the chopped tomato, green pepper and cucumber. Process until smooth. Cover and chill for 1 hour. To serve, stir soup and top individual servings with the chopped veggies.

(I can't wait to read more recipes. In my opinion, there can't be a bad Gazpacho recipe!)

Z said...

Oh, Sue, that is THE CLASSIC, except for the mayo....but why NOT? Nice and thick and rich...mmmm
thanks so much for posting this!
People need to see how easy it is how absolutely fat-free it is and how DELICIOUS it is.
And, of course, you can leave ingredients out or add to this....the classic ingredients are the tomatoes, bell peppers,onions...and vinegar...garlic,...cilantro's good in it, too.
VERY nice recipe, thanks SO MUCH.x

Z said...

A little gazpacho history from Wikipedia: Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar.[2] Once in Spain it became a part of Andalusian cuisine, particularly Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.[3]

Tomato was added to the recipe in the 1700s.

Z said...

I'm pasting here a Gazpacho recipe that looks DELICIOUS from SilvrLady, an email friend and commenter at my political blog:

"I have a fabulous Gazpacho recipe from a Spanish food cookbook written by an American woman who married into a Spanish family. The best I've ever had, & I ate it everywhere I went in Spain.

2 lbs. very ripe toamtoes (peeled & cut up)'
1 cucumber (peeled, seeded, & cut up)
1 Bell pepper (seeded & cut up))
1 small onion (peeled & cut up))
2 cloves garlic peeled & smashed (or more according to your taste)
2 Tbs. red wine vinegar
2 Tbs. EVOO
1 tsp or more Tarragon (I like more)
1/2 C. water

Process above in blender or processor & add salt to taste. I also add a touch of Tabasco, not for heat, but for flavor."

Careful with the tarragon...add it in bits...I really think that a bit of that is the key to really good gazpacho.
I also like cilantro tho Silvrlady wrote at the blog that she does not.

This really sounds good.

sue said...

Z - I only make this dish at Easter. I love to color eggs even if the kids aren't here.
This is a good way to use the hardboiled eggs.

Swiss Onion Bake

Cook 2 C sliced onions in 2T butter.
Spread in baking dish.

Top with 5 sliced hard cooked eggs and 2 C
shredded Swiss cheese.

Mix one can cream of chicken soup, 3/4 C milk
a dash of pepper; heat and stir until smooth.
Drizzle sauce over casserole.

Overlap 8 1/2 inch slices buttered French bread
on top.

Bake 20 minutes; Broil to toast French bread.

(Be careful. Somtimes I let the bread burn!)

Z said...

Sue, sounds almost like a "firm" French Onion soup with eggs? What do you cook this in? In other words, something like a 9 x 13 Pyrex? Is that the shape? Or smaller so the thing's thicker when it's done? I thought smaller until I saw 8 slices of bread, then thought it must be in a 9x13?
Thanks! Sounds very good

sue said...

z - I have used different shapes of baking dishes. One that I like is a round one I bake quiche in. The slices of bread are usually not real big, so the pan does not have to be large. 9 x 13 is a little large.

Z said...

Sue, that's what I thought, considering the smaller amount of egg/ a round one the size of a normal quiche it's about 2" high when it's cooked, would you say? That would help me figure out how big an item I'd use. Thanks

Faith said...

This whole gazpacho thing got me craving it but I didn't have the ingredients. Did have tomatoes, onion, garlic, oil and vinegar, salt and pepper, oregano. Made it with that, decided to skip the oregano. Just fine. Could be better, but just fine. Very cooling. And just about NO calories. (I'm also craving ice cream. I MAY give in and go to the market for that.)

Z said...

Try a little tarragon next time...I personally wouldn't use oregano in this at all.
it is cooling and absolutely healthy as it gets!
After having eaten that, I think you can have TWO ice creams :-) ENJOY!

sue said...

z - yes, I would say that it's not real high after being cooked. It is very good.