Gazpacho a cold soup or liquid salad ?
Some people consider gazpacho a cold soup while others consider it a liquid salad. It’s actually both. I had my first taste of it in a New York City restaurant. I liked it so much that I decided to try to make it myself. The best part about this recipe is that it’s so easy. Just let the blender do all the work.
Gazpacho serves 6 :
4 large tomatoes 1 tsp ground cumin
1 cucumber ¼ cup olive oil
1 green pepper ¼ cup red wine vinegar
1 large onion 1 tsp Creole seasoning
3 garlic cloves 1 tsp chili powder
1 cup tomato juice garnishes as desired
Slit tomatoes with sharp knife and submerge them into pan of boiling water for 1 minute. Remove, cool slightly, peel them and cut into quarters. They should peel easily. If not, put back into water for another minute. Peel cucumber (if it’s fresh, there is no need to peel) and cut into quarters. Remove insides of green pepper and quarter. Peel onion and garlic and quarter them. Put half of vegetables into blender with half the tomato juice. Puree for thirty seconds and pour into large pitcher. Repeat with remainder of vegetables. Add remaining ingredients and stir. Refrigerate overnight. Ladle into bowls and add any or all of the following as garnishes: chopped cucumber, chopped green pepper, chopped onion and croutons.
Beef and beer stew serves 4:
2 lbs lean beef cubes 3 large onions, chopped
3 tbsp flour 12 oz of beer
fresh ground pepper 1 tsp summer savory
2 tbsp olive oil 1 tsp dried thyme leaves
1 tsp salt
Dredge the beef in the flour and the pepper. Heat the oil over moderate heat in a large Dutch oven and add the beef cubes. Brown on all sides; add the salt and onions and cook for three minutes. Add the beer, summer savory and thyme. Bring to a boil. Lower heat and simmer for one hour. Serve over steamed rice or egg noodles.
