Friday, April 23, 2010
Stan and I had the family over for Friday night and dinner. Mom brought the food and she made spaghetti and I put together the salad. One of Mom's dear friends came all the way from Charlotte, NC to be with us. Jo spent the night at Mom's and then went to a family horse show in Clemson on Saturday. But we got to enjoy having her with us on Friday night. Jenny and Brett were there, Melinda, Mike, Lee, Elaine, Ronnie, Mom, Dad, Stan and I, and James.
Tuesday, April 20, 2010
Gazpacho is a raw vegetable soup served cold. I like mine pureed but others just finely chopped vegetables. There are many variations and you can do a Google search to find them. This is my variation.
5 medium fresh tomatoes, washed and quartered
1 onion, peeled and chopped
1 lg clove garlic, peeled
1 green bell pepper, washed, stem removed, membrane and seeds removed, chopped
2 ribs celery, washed and chopped
1 yellow crookneck summer squash, washed and chopped
Handful of fresh baby spinach, washed and chopped
1 carrot, washed, peeled and chopped
I grab a small handful of my fresh herbs (all total, maybe 1 couple of Tbsps of them altogether): parsley, rosemary, basil, oregano, thyme, and cilantro; wash and chop
1/3 cup of red wine vinegar
2-3 Tbsp Worcestershire Sauce
Tobasco Sauce to taste
Salt & Pepper to taste
I use my Vitamix mixer to puree all these vegetables and herbs together. You learn to add enough water to make the soup a soup texture and not a glop. Start with maybe a pint of water and see if that gives you the consistency you want. Keep in the refrigerator and serve cold. You can garnish each bowl with a sprig of fresh cilantro and a tsp of sour cream or crutons.
Note: If you don't have Worcestershire Sauce, use some beef broth and hold back a little water.
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