Post by Trailpal on Sept 6, 2010 17:38:40 GMT -5
I visited friends over the weekend who sent us home with a bunch of tomatoes... and tomatoes all seem to get ripe at the same time! So I wanted to use these in a fresh meal - there weren't enough to can or freeze but too many for a salad. Ta-Da! Gazpacho to the rescue!
Of course, just refreshing cold soup was not enough
I got a multi-grain baguette from the grocery bakery and made munchies - there must be a name for these things but I have no idea what it is. And we set up a plate of herbed Italian olives and thin-sliced dry salami. Hubby had wine, it was all very Mediterranean! And perfect for a warm end-of-summer lunch.
Gazpacho
4 servings:
12 plum tomatoes (I used a bunch of "normal" round tomatoes) peeled
8 green onions, chopped
1 large cucumber, peeled and chopped (I also take the seeds out)
2 red bell peppers, seeded and chopped
1 Cup water (I didn't use but mabe it's needed for plum tomatoes)
1/4 Cup vinegar (I hear lemon juice can be used but red wine vinegar was good)
1/4 Cup olive oil
Salt and Pepper to taste
Combine in blender and bled until smooth (or as smooth as you like). Chill and serve.
Munchies (what are these things actually called?)
One fresh baguette
crushed garlic (I used about 6 cloves total for a whole baguette, adjust to taste)
Olive Oil
salt
chopped fresh parsley
hard, crumbly sharp cheddar cheese (optional)
Slice baguette into thin diagonal slices
Crush garlic and put on flat plate, add salt and olive oil.
Take each slice of bread, dip one side in oil/garlic/salt, and place oil side up on flat sheet. If you are using the cheese, put a little on each slice of bread.
Broil till it turns brown/gold but not burnt!
While on flat sheet, sprinkle a little parsley on the slices.
Place on serving tray and start munching!
Of course, just refreshing cold soup was not enough
I got a multi-grain baguette from the grocery bakery and made munchies - there must be a name for these things but I have no idea what it is. And we set up a plate of herbed Italian olives and thin-sliced dry salami. Hubby had wine, it was all very Mediterranean! And perfect for a warm end-of-summer lunch.Gazpacho
4 servings:
12 plum tomatoes (I used a bunch of "normal" round tomatoes) peeled
8 green onions, chopped
1 large cucumber, peeled and chopped (I also take the seeds out)
2 red bell peppers, seeded and chopped
1 Cup water (I didn't use but mabe it's needed for plum tomatoes)
1/4 Cup vinegar (I hear lemon juice can be used but red wine vinegar was good)
1/4 Cup olive oil
Salt and Pepper to taste
Combine in blender and bled until smooth (or as smooth as you like). Chill and serve.
Munchies (what are these things actually called?)
One fresh baguette
crushed garlic (I used about 6 cloves total for a whole baguette, adjust to taste)
Olive Oil
salt
chopped fresh parsley
hard, crumbly sharp cheddar cheese (optional)
Slice baguette into thin diagonal slices
Crush garlic and put on flat plate, add salt and olive oil.
Take each slice of bread, dip one side in oil/garlic/salt, and place oil side up on flat sheet. If you are using the cheese, put a little on each slice of bread.
Broil till it turns brown/gold but not burnt!
While on flat sheet, sprinkle a little parsley on the slices.
Place on serving tray and start munching!
