I guess you could say we’re busy. We headed down to Bodrum and then the guests decided to go to Greece, so here we are in Kos (I told you to take out your map ). I will write new entries as I have time, in the meanwhile, I am grateful for the recipes you have been sending (keep them coming). This one comes from Sandy again (thanks Sandy) and as you can see, I added some crab, avocado, tomato, and basil oil to mine.
This gazpacho is a recipe sent to me by friends in Knoxville (she was our Matron of Honor). She and her husband (who are great cooks) tested about 10 recipes over a summer for Gazpacho, looking for one that was tasty but didn’t have too much oil in it, while they were on a diet. The recipe is below:
1 46 oz. can tomato juice (better than V8) 3 large cucumbers, diced
1/4 cup olive oil 3 large fresh tomatoes, diced
1/4 cup sherry 2 green peppers, diced
1/4 cup red wine vinegar 1 small mild onion, diced
1 tsp salt 1 Tbl. parsley
1/4 tsp pepper 1 Tbl basil
1 Tbl Worchestershire 1/2 tsp thyme
Dash tobasco 1/2 tsp celery salt
1/2 tsp garlic salt
Mix ingredients, adding vegetables last. Allow to sit overnight and chill. I put the mixture in the Cuisineart and chop them veggies. I keep some of the diced vegetables out, dice them finer, and add after the ingredients are blended and chopped by the blades.
I know you can doctor that recipe with fresh ingredients and make it even better. I will send another sometime next week.
Below is a photo of Harry and me enjoying some Belgian abbey ale in Amsterdam. Fondly, Sandy