Yikes, seriously. May? Just checked and that was the last rant I posted. That’s pretty bad. Ha. It was about The Ski Channel. They did make me a little bitter. Although the CEO of the company contacted me and personally apologized for the overzealous contractor. So I did appreciate that.
Summer has been really good. Our wee world traveler is doing well, and Danette is busy bloggin’ away about our summer trip to Germany. Was quite the adventure with the Frandsen’s. I wish Ellie would remember it. Maybe she will in eerie flashes later in life.
At any rate, Gazpacho is back. Good, vinegary, fresh. I just made a batch from the following recipe, and it worked real REAL nice:
There are variations every time.. but that’s usually on the kinds of peppers and tomatoes that go in. Here is the outline of how I made gazpacho this week…and it’s a dang good batch.
- 1 egg
- Around 3 lbs of tomatoes chopped up but not diced. Just garden fresh not sure which variety I used, though.
- 3 or 4 diff kinds of mild/medium peppers. And one half a decent sized Jalepeno with the guts.
- 5 cloves spicy, fresh garden garlic
- One chopped up but not diced cucumber with seeds removed.
- 1/2 red onion – finally chopped.
- 1/2 cup olive oil.
- Juice from half a lemon.
- 1/4 cup red wine vinegar.
- 1/4 cup minced fresh parsley.
- 10 or so minced leaves of oregano. fresh oregano if possible.
- 2 tablespoons Worcestershire.
- 1/2 cup plain bread crumbs.
- Tabasco, Salt and Ground Black Pepper to taste.
Hard boil the egg and mince up the garlic. When the egg is ready, take shell off and mash it in with the garlic and some salt to create a paste.
Chop up all the veggies. I learned to chop everything small, but not too small that you can’t tell what it is. Add all chopped veggies with olive oil, vinegar, lemon juice, Worcestershire and herbs. Stir up real nice.
(At this point I sometimes add a cup or two of water or tomato juice, but that’s optional.
Add garlic/egg paste and bread crumbs. Stir more.
You can taste and season with salt, pepper and Tabasco as you like from here.
Let chill at least a few hours. Then enjoy.
It’s a bowl of health.
