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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Barbecue Sauce, Sweet and Smoky, Recipe

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Barbecue Sauce, Sweet and Smoky, Recipe
Sweet, tomato-based barbecue sauce perfect for ribs.
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Heat the oil in a medium saucepan over medium/high heat.
  2. Sauté the onions for 5 minutes or until they start to brown.
  3. Add the remaining ingredients and bring mixture to a boil.
  4. Immediately reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat.
Recipe Notes

This is supposedly the recipe for the babyback ribs served at Roadhouse Grill restaurants. I don't know about that, but, try as I might, I haven't ever been able to improve on it!

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