Cold Summer Gazpacho Soup Recipe

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The best summer no-cook dish of all time: gazpacho, a chilled soup of fresh tomatoes, cucumber, bell pepper, lime and tasty seasoning. Serve with a fresh baguette for a perfect lunch on a hot day.

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Soup, Gazpacho Recipe
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Spanish
Prep Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Put the tomatoes in a bowl.
  2. Peel and seed the cucumber. Finely dice the cucumber, celery, bell pepper and onion. Press or finely dice the garlic. Add everything to the bowl.
  3. Juice the lime. Stir in the lime juice, Sriracha sauce, olive oil, balsamic vinegar, Worcestershire sauce, salt and pepper. Mix well.
  4. Roughly chop the cilantro. Place it in a blender with 1 1/2 cups of the tomato mixture. Pulse until smooth. Add back to the bowl. Mix well. If you like the gazpacho completely smooth, blend all of it.
  5. Chill for at least two hours and up to two days. Serve with a garnish of sour cream, Greek yogurt, fresh chopped scallions or cucumber. Lay a piece of fresh baguette or garlic toast alongside.
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Guacamole Recipe

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Fresh, homemade guacamole straight from Mexico! Combine firm, ripe avocados with lime, red onion, cilantro, garlic and spicy jalapeño for a delicious appetizer. Dip with tortilla chips, or use fresh veggie chips to make this snack gluten free. Add a bottle of Corona with a lime wedge and you're all set!

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Guacamole Recipe
Prep Time 20 minutes
Servings
people
Prep Time 20 minutes
Servings
people
Instructions
  1. Peel and chop the red onion, garlic, jalapeño and cilantro. Put in more or less garlic and jalapeño according to your taste. Place in a mortar with the salt. Grind everything together with a pestle into a coarse paste. Transfer the paste to a bowl.
  2. Cut the avocados in half and remove the seeds.
  3. Score the flesh of each while still in the skin. Scoop the flesh out with a spoon and add to the bowl with the paste. Squeeze the lime over the mixture and toss.
  4. If you like your guac chunky, use a potato masher or fork to mash the avocados. Stir to combine evenly with the paste. If you like it smooth, put everything into a food processor and process til no lumps remain.
  5. Serve with potato chips, tortilla chips, celery sticks, carrot chips, or other dipping vehicle. You can also use guacamole as a spread or filling for pita sandwiches or a topping on a salad. Tomatoes are an excellent accompaniment to this dip.
Recipe Notes

It's best consumed fresh, but if you have to refrigerate it, press plastic wrap directly on the surface of the guacamole, squeezing out as much air as possible. Avocados turn an ugly brown when exposed to the slightest amount of air, so seal it as tightly as possible.

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