Tuesday, July 15, 2014

Liquid Salad?

Years ago, in the early 70's, the boys and I lived in "waiting wives" housing at Niagara Falls Air Force Base while their father served in Viet Nam.  My next door neighbors (we shared a duplex) were an AF officer whose name I've forgotten, and his wife Lois.  I am thinking she must be the source of this recipe in old notebook that has totally fallen apart.  At any rate,  I visited the Farmer's Market this Sunday, and filled my kitchen with fresh veggies.  And remembered how we all used to love this.

Lois's Gazpacho

  • 2 large tomatoes
  • 1/2 cucumber, peeled
  • 1/2 cup canned tomato juice
  • 1 medium onion.
Combine these in a blends, puree for 30 seconds or until fairly smooth. Pour into a large mixing bowl.
  • 2 1/2 cups tomato juice
  • 1/4 C Olive Oil
  • 1/3 C Wine Vinegar
  • 1/4 tsp Tabasco
  • 1 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/8 tsp of pepper.
Mix all of these into the bowl of puree.
  • 1 large tomato
  • 1/2 large cucumber
  • 1/4 cup chives or green onions.
Dice the above vegetables fine, stir into the puree.

chill at least 4 hours, all day or overnight is better.

The Farmer's Market yielded a huge (and delicious) Cantelope, and fresh Georga Peaches.  I have recipes for iced cantelope soup with grated fresh ginger, or for chilled cantelope and peach soup.  Not sure which to experiment with next.


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