Saturday, July 17, 2004
Yikes, a complete sellout at the farmer's market! I didn't even have a little bag of cookies to donate to the food bank. It is always wonderful to see some of the regular market patrons. I am especially happy when they share recipes and ideas for the artisan breads.
I bought tomatoes, fresh corn on the cob, and looked again for fresh small cucumbers for pickles. The dill is getting too high in the garden and I'm looking to put it to use before it blocks the walking path.
I made a summer gazpacho with a the tomatoes, a stale loaf of last week's bread, and some cucumbers from our neighbor's garden. I made too much - I'm sure that my mom and dad won't eat any - and two quarts of fresh soup is too much for hubby and me!
Farmer's Market Gazpacho
5 large tomatoes, peeled and seeded
1 large red or yellow pepper, seeded
1 medium red onion, peeled
1 clove garlic, peeled and crushed
2 cups V-8, tomato juice, or Clamato
2 cucumbers, peeled and seeded
4 slices stale bread
3 Tablespoons olive oil
salt and seasoned pepper to taste
1 chopped avocado for garnish
sour cream for garnish
In a food processor, puree 4 tomatoes, 1/2 pepper, 1/2 onion, crushed garlic, tomato juice, 1 cucumber, all of the bread, and the olive oil until smooth.
Hand chop the rest of the vegetables into 1/8 inch pieces and stir into puree. Taste and adjust seasonings.
May be refrigerated for up to 48 hours ahead of time. Garnish just before serving - or let each person garnish at the table.
Serve with crusty bread from The Barefoot Baking Company, LLC
I bought tomatoes, fresh corn on the cob, and looked again for fresh small cucumbers for pickles. The dill is getting too high in the garden and I'm looking to put it to use before it blocks the walking path.
I made a summer gazpacho with a the tomatoes, a stale loaf of last week's bread, and some cucumbers from our neighbor's garden. I made too much - I'm sure that my mom and dad won't eat any - and two quarts of fresh soup is too much for hubby and me!
Farmer's Market Gazpacho
5 large tomatoes, peeled and seeded
1 large red or yellow pepper, seeded
1 medium red onion, peeled
1 clove garlic, peeled and crushed
2 cups V-8, tomato juice, or Clamato
2 cucumbers, peeled and seeded
4 slices stale bread
3 Tablespoons olive oil
salt and seasoned pepper to taste
1 chopped avocado for garnish
sour cream for garnish
In a food processor, puree 4 tomatoes, 1/2 pepper, 1/2 onion, crushed garlic, tomato juice, 1 cucumber, all of the bread, and the olive oil until smooth.
Hand chop the rest of the vegetables into 1/8 inch pieces and stir into puree. Taste and adjust seasonings.
May be refrigerated for up to 48 hours ahead of time. Garnish just before serving - or let each person garnish at the table.
Serve with crusty bread from The Barefoot Baking Company, LLC
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