I'll share my recipes, if you'll share yours -May 28

17 years ago

Tomato Cucumber Gazpacho

Bon AppÃ©tit : June 2009

yield: Makes 6 first-course servings

Ingredients

Â 5 cups coarsely chopped tomatoes (about 6 medium)

Â 3 cups tomato-based vegetable juice

Â 2 1/4 cups chopped English hothouse cucumber (from 1 large), divided

Â 1 cup chopped red onion (about 1 small), divided

Â 1/4 cup extra-virgin olive oil

Â 2 tablespoons finely chopped fresh basil plus additional for garnish

Â 2 tablespoons plus 1 teaspoon red wine vinegar

Â 2 tablespoons mayonnaise

Â 3 small garlic cloves, peeled

Â 2 teaspoons anchovy paste

Â Purchased Parmesan croutons (optional; for garnish)

Preparation

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season the gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.

Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.

Divide the gazpacho evenly among bowls. Garnish with chopped basil and Parmesan croutons, if desired.

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Comment (1)

rthummer
17 years ago
Tomato Cucumber Gazpacho sounds soo good.(:-) That would just be a great lunch, wouldn't it? Yum Light, refreshing. Reminds me of something to eat on a warm day.(:-) That is surely a keeper.

Well, here is mine for today. Thanks for all your wonderful recipes and for sharing.
Fruit Pizza \_\_\_\_\_\_\_\_\_\_\_\_\_ Crust Vegetable oil for misting the pizza pans. Parchment or wax paper for the pans Flour for dusting the parchment or waxed paper 1 package(18.25 ounces)plain yellow cake mix 1/4 cup water 1/4 cup light brown sugar 4 Tablespoons(1/2 stick) butter, melted. 2 large eggs ~~~~~~~~~~~~~~~~~ Topping: l container (16 ounces) frozen whipped topping, thawed. 2 cups fresh, sliced strawberries 2 cups thinly sliced bananas l cup sliced kiwi l cup seedless grapes, halved
Glaze

1/2 cup apricot preserves
2 Tablespoons water.
Preheat oven to 350Â°. Lightly mist two 12 to 14 inch pizza pans or one 16 1/2" by ll 1/2" by l" jelly roll pan with vegetable oil spray. Line pans with parchment or wax paper. Lightly mist the paper with vegetable oil spray, then dust with flour. Shake off excess flour. (hold onto the edges of the paper and shake off excess) \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ For the crust, place the cake mix, water, brown sugar, butter and eggs in a mixing bowl and mix together until well mixed. Be sure to scrape down sides then mix a minute or two on low speed. Dough will be stiff and sticky. With a rubber spatula, spread the dough onto the bottom and side of pizza or jelly roll pan. Pop it into the oven and bake for approximately 18 to 24 minutes. Depending on your oven. Do not over bake these!:) Cool these for at least 2 hour or longer. \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ For the topping spread, spread the cooled pizza crust with the whipped topping and arrange the sliced fruit over top in concentric circles. Put the apricot preserves and water in a small sauce pan and over low heat, stir until mixture come to boil. Take off heat immediately. Strain the solids out of this mixture(solids from the apricot preserves) Cool it is no longer hot or warm. Brush the apricot glaze over the fruit. Put the pizzas in the fridge and chill uncovered until serving time, at least l hour. You can store these in plastic wrap for up to 4 days. (:\-) If you have guest over for breakfast, try this recipe if you are so inclined.(;\-) I have used it and have gotten compliments. I think it is really good, but also different from your normal breakfast food.
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I'll share my recipes, if you'll share yours -May 28

Comment (1)

rthummer

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