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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010


I always plant a surplus of tomatoes in my garden and I find myself making all sorts of tomato-based dishes. This gazpacho is one of my summer staples. I serve it for lunch with a salad. I also love to serve it in small tumbler glasses garnished with grilled shrimp for cocktail parties.

1 English cucumber, unpeeled, halved lengthwise and cut into large chunks
2 large tomatoes (such as Big Boy, Beefsteak, or Celebrity)
1 red bell pepper, stemmed, halved, and seeded
1 medium yellow onion, halved
3 cups tomato juice
3 garlic cloves
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4  teaspoon freshly ground black pepper
Tabasco sauce, optional

In a food processor, combine half of the cucumber, half of the red pepper, half of the onion, one of the tomatoes, and 1 cup of the tomato juice. Puree until smooth. Pour into a large bowl and set aside.

Using the food processor, process the remaining cucumber, tomato, red pepper, onion, and garlic until finely chopped. Add to the large bowl containing the puree. Add the remaining tomato juice, the vinegar, oil, salt, pepper, and Tabasco to taste.

Cover and refrigerate until serving time. I usually make the gazpacho the night before, because the longer it sits, the better it tastes.


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