One thing I love about summer is the wonderful selection of
fresh fruits and vegetables available at our local farmers market. As summer winds down, I’m striving to take
advantage of things still in season, like juicy, red summer
tomatoes.
Like many cooks, I often use other recipes as guidelines
then create my own unique version of a dish. Last summer I tried my hand at
making Gazpacho, and it was delicious! I stored the batch in a dozen mason jars
and was able to give out several as gifts. It also kept well in the
refrigerator and made for a tasty light lunch or simple supper, served with its
array of condiments. I added fresh bread, Manchego cheese, Spanish olives and
Spanish almonds as compliments, along with a glass of wine. Olé!
There it was: the perfect, healthy summer meal.
I look forward to making a new batch later this week to
enjoy during these last lazy days of summer. I wonder if any of you will join
me and give this recipe a try? If you do, please let me know how you like it.
Ginny Baird’s
Gazpacho
½ cup extra light olive oil
2 tbsps. Red wine vinegar
2 tbsps. Lime Juice
Salt and Pepper to taste
Hot Sauce to taste (if desired)
2 lbs. ripe tomatoes
2 medium cucumbers
1 large zucchini
1 large green pepper
4 stalks celery
½ large red onion
3 cloves fresh garlic
avocado for garnish (optional)
croutons for garnish (optional)
fresh cilantro for garnish (optional)
Dice vegetables setting aside small portions (about 1/2 cup
each) of fresh tomatoes, cucumber, green pepper and onion for garnish. Blend
remaining vegetables with liquid ingredients and seasonings in electric blender
or food processor. If you have a standard size blender or food processor, you
may need to blend portions at a time, stirring the final product together in a
large container. As long as you balance liquids with solids, you can combine
any of the ingredients in any batch, since it will all get blended together in
the end. Mixture should not be too finely pureed, but have texture – midway
between a salsa and a bisque.
Once mixing is complete and/or batches are combined in large
container, stir gently and adjust salt, pepper, hot sauce (if used) to taste.
Chill at least two hours before serving. Offer garnish selection of diced
tomato, cumber, green pepper, red onion, avocado, cilantro, croutons, as
desired. Makes 12 8 oz. cups.
* ~
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New York Times and USA Today Bestselling Author Ginny Baird
writes contemporary romance novels and novellas. Her anthology A Summer Grooms Selection (Books 1 – 3) is
currently on sale for $0.99 in e-book format. Find it at Amazon, Barnes
& Noble, Kobo
and iBooks.
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This looks delicious, Ginny!! I think my family would love it. Thanks for sharing!
ReplyDeleteYou're welcome, Roxanne! I hope your family enjoys. :)
DeleteWow! Great recipe. Thanks so much for sharing :) Greg and I didn't do a garden this year but luckily my sister did and she's got plenty to share. Can't wait to make this!
ReplyDeleteHow awesome that you can get fresh garden veggies from your sister. I'm betting they'll make for a great Gazpacho!
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