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  • 12/6 Nat Gazpacho Day - 2

    From Dave Drum@1:3634/12 to All on Sun Dec 4 13:35:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Best Gazpacho
    Categories: Vegetables, Chilies, Soups
    Yield: 10 servings

    2 lb Ripe red tomatoes; cored, in
    - chunks
    1 Italian frying pepper or
    - Anaheim; cored, seeded, in
    - chunks
    1 (8") cucumber; peeled, in
    - chunks
    1 sm Onion; peeled, in chunks
    1 cl Garlic
    2 ts Sherry vinegar; more to
    - taste
    Salt
    1/2 c Extra-virgin olive oil; more
    - to taste & for drizzling

    Combine tomatoes, pepper, cucumber, onion and garlic in
    a blender or, if using a hand blender, in a deep bowl.
    (If necessary, work in batches.) Blend at high speed
    until very smooth, at least 2 minutes, pausing
    occasionally to scrape down the sides with a rubber
    spatula.

    With the motor running, add the vinegar and 2 teaspoons
    salt. Slowly drizzle in the olive oil. The mixture will
    turn bright orange or dark pink and become smooth and
    emulsified, like a salad dressing. If it still seems
    watery, drizzle in more olive oil until texture is
    creamy.

    Strain the mixture through a strainer or a food mill,
    pushing all the liquid through with a spatula or the
    back of a ladle. Discard the solids. Transfer to a large
    pitcher (preferably glass) and chill until very cold, at
    least 6 hours or overnight.

    Before serving, adjust the seasonings with salt and
    vinegar. If soup is very thick, stir in a few
    tablespoons ice water. Serve in glasses, over ice if
    desired. A few drops of olive oil on top are a nice
    touch.

    by Julia Moskin

    Yield: 8 to 12 servings, about 1 quart

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Thu Dec 5 19:42:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Diced Gazpacho Salad
    Categories: Salads
    Yield: 4 Servings

    7 md Tomatillos
    1/4 ts Salt
    1/2 ts Oregano
    1/4 c Whole parsley sprigs
    Black pepper
    1/3 c Olive oil
    1 sm Red onion
    1 md Cucumber
    1 lg Red bell pepper
    1 sm Avocado

    Remove husks from tomatillos and rinse. Dice red onion
    to yield 1/2 cup. Seed cucumber and cut into 1/2" dice
    to yield 1 cup. Seed red bell pepper and cut into 1/2"
    squares to yield 1 1/2 cups. Peel avocado and cut into
    1/2" dice.

    Coarsely slice 2 tomatillos and combine in food processor
    with salt, oregano, parsley, and pepper to taste; chop
    fine. Add oil and blend. Cut remaining tomatillos into
    1/4" dice.

    Combine diced tomatillos, onion, cucumber, and red
    pepper in a serving dish; toss with dressing. Add
    avocado and toss gently.

    Cover and chill for about an hour before serving to 4.

    from Uncommon Fruits & Vegetables: A Commonsense Guide
    by Elizabeth Schneider

    Source: Chicago Sun Times, March 20, 1986

    From: http://www.recipesource.com

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