Summer Meal Solutions

Memorial Day Barbecue

If you’re looking for some summer food ideas, from big salads to entire-meal-on-the-grill, check out the thread Summer Meal Solutions (or please don’t heat up my house!).

Here’s a sample recipe to start you off:

Classic Gazpacho

This classic gazpacho I learned to make while living in Spain is foolproof and delicious. When it’s really hot, I find just a big bowl of this with plenty of garnishes and some really good bread to be a perfect dinner.

–2 1/2 lbs very ripe tomatoes, quartered
–2 to 3 inch piece of stale baguette or two slices of dry white bread, soaked in water (if the bread is not dry, you can toast it slightly and let cool)
–1 small cucumber, peeled and cut into large pieces (seeded if there are a lot of seeds)
–1 large clove garlic, roughly chopped
–1/3 cup extra-virgin olive oil (I usually use a bit less myself in my constant effort to diet)
–1 tablespoon red wine vinegar
–1 tablespoon sherry vinegar (if you don’t have it, use more red wine vinegar)
–Salt and pepper to taste
–Chopped garnishes for serving (see below)

Working in two batches, combine half the amount of every ingredient into a blender each time and puree very well (you can use a food processor if you prefer, but a blender will make the gazpacho smoother and creamier). As you finish blending each batch, strain the mixture through a fine wire colander or a food mill into a bowl to remove seeds and peels. Recombine the two batches and blend all of the strained gazpacho once more and put in the fridge (you can just leave it in the blender jar) to chill for at least four or five hours, preferably overnight. Adjust for seasoning only after the soup has chilled completely. The gazpacho will thicken as it chills—you can add some water and re-blend before serving if you prefer a thinner texture.

Serve with any or all of the following chopped ingredients as garnishes: red onion, cucumber, red or green pepper, hard boiled egg, Serrano ham, homemade garlic croutons.

Serves 4 to 6 (I usually serve as four generous portions).

Image credit: Memorial Day Barbecue by slgckgc

1 Comment

  1. Hi Jenny,Um, if you read the about page on this blog, you’ll see that I don’t really use rciepes. For the grits, seriously I just keep sprinkling and adding until they get the texture and taste that I want. I’m kind of like a blind girl cooking. But I will say the only ingredients I used were grits, butter, smoked paprika, regular paprika and fresh grated parmesan. Good luck!

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