Stay in the know! Sign up to get Fauquier County news updates delivered to your inbox.
Advertise on Fauquier Now!
FauquierNow.com
Do you support the concept of constructing an amphitheater in Warrenton? Vote!
HOME OBITUARIES NEWS HOME & GARDEN OPINIONS BUSINESS STYLE CALENDAR CLASSIFIEDS
Free classifieds! Members can also post calendar events, news, opinions and more ... all for free! Register now!
Login · Forgot Your Password?
« Share this page
Get email news alerts delivered to your inbox.
Ellen’s Kitchen & Garden

Perfect time of year for a batch of Gazpacho

Posted Thursday,
July 19, 2018
Like 2 · 0 ·
Photo/Ellen Fox Emerson
By .(JavaScript must be enabled to view this email address)

This time of summer provides the greatest rewards for gardeners, master or novice.

Gardens teem with ripe tomatoes, peppers, cucumbers and much more. It delights me most when my tomatoes, peppers, onions and cucumbers all ripen at the same time. All serve as key ingredients for my favorite summer soup — Gazpacho.

Gazpacho originated in Spain. A variety of raw vegetables go into this easy-to-make cold soup, perfect for weather. Gazpacho works perfectly as an appetizer, but you also can serve it as a meal.

Ingredients

2 large cucumbers
2 green peppers, cored and seeded
4 large tomatoes or 8 plum tomatoes, cored
1 small red onion, minced
4 garlic cloves, minced (equal to 1 tablespoon)
½ cup red wine vinegar
½ cup extra virgin olive oil
1 teaspoon of freshly ground pepper
1 tablespoon of kosher salt
1 small can (11-½ ounces) of V-8 Juice (optional)

First taste each cucumber for bitterness. Peeling it might get rid of the bitterness. Cut the cucumbers, peppers, tomatoes and red onions all into 1-inch pieces.

Using the steel blade in your food processor, chop each vegetable and then transfer to a large bowl. With all of the vegetables chopped and in the bowl, add the vinegar, olive oil, salt and pepper and blend well.

At this point ,taste it for consistency and seasoning. You might find you like it thicker, or want to leave it alone. But, I’ve found one small can of V-8 thins it ever so slightly.

None of the measurements has to be exact, but this is a great place to start. As with most any soup, the longer it chills or rests, the better it tastes.

Before serving, stir again. For the finishing touch, add a dollop of sour cream and garnish with some fresh chopped chives, basil leaves or chopped avocado.

> Click here for information about Ellen’s cookbook, No Sacrifices — Entertaining Gluten-Free


Member comments
To comment, please log in or register.
Facebook comments
« Share this page
Get email news alerts delivered to your inbox.
Get e-mail news alerts
delivered to your inbox.
Enter your e-mail address
Ellen’s Kitchen and Garden » Most Recent
Thursday, February 22
Like 0 · 0 ·
Monday, January 29
Like 1 · 0 ·
More »
© Copyright 2011-2018

50 Culpeper Street, Suite 3
Warrenton, Virginia 20187
540.359.6574
Crime Log
Obituaries
Business
Add Your News
The Big Picture
Ellen’s Kitchen
and Garden

Features
Real Estate
For Sale
Employment
Automotive
Announcements
Legal Notices
Post an Ad
Advertise
Terms of Service