August 9, 2010


I’ve always loved tomatoes. Sliced, diced, on salads, sandwiches, sprinkled with pepper or a little Dijon; they are wonderful. Now field tomatoes are at the market in all shapes and sizes and they taste so wonderful. You know summer is in full bloom by what is at the market and tomatoes are one sure sign.

My latest purchase turned into gazpacho. I usually follow this recipe then do something a little different. This time round I used both a pepper and cucumber, and used some clamato juice instead of plain jane tomato. The nice thing about recipes: you can play with them.

Chunky Gazpacho
Serves 6 25 minutes to prepare
6 tomatoes, peeled, seeded & chopped
1 cup green pepper or cucumber, seeded & chopped
4 green onions, chopped
1 ½ tbs chopped basil
1 tbs chopped parsley
2 cups tomato juice
¼ cup olive oil
salt & pepper to taste
In a large bowl combine all ingredients and place in the freezer (for a quick chill) for 15-20 minutes, or in the fridge to a few hours.


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