How To make Barb's Best Gazpacho
2 Garlic cloves, chopped
5 Juicy medium tomatoes
5 Roma tomatoes, ripe
2 md Cucumbers, English, peeled,
-cut in 1-in pieces 1 lg Spanish or red onion
1 lg Green bell pepper, cored,
-seeded and ribbed 1 lg Red bell pepper, cored,
-seeded and deribbed 2 c Tomato juice, or vegetable
-juice cocktail 1/4 c Olive oil, extra virgin
1/4 c Red wine vinegar
1/2 c Vodka or vermouth (OPTIONAL)
2 tb Lime juice, fresh
1 tb Worcestershire sauce
2 Glubs Tabasco sauce, or to
-taste 1/4 ts Cayenne pepper, or to taste
1 tb Celery salt, or to taste
Freshly ground pepper 2 Inner ribs celery, very
-finely diced
Number of Servings: 6 homemade garlic croutons (optional) Core the 5 medium tomatoes and coarsely chop them. Whiz the garlic in a blender or food processor, add the tomatoes and puree until smooth. Strain the puree into a large non-reactive bowl. Coarsely chop 1 of the cucumbers, 1/2 of the onion, and 1/2 of the green and red bell peppers. Add the chopped vegetables to the processor (if using a blender, add 1/2 cup of the tomato or vegetable juice as well). Process until liquified; strain into the large bowl, pressing down with the back of a spoon to extract all liquid. Add to the bowl the remaining juice, olive oil, red wine vinegar, vodka or vermouth if using, lime juice, worcestershire, Tabasco, cayenne pepper, celery salt and pepper. Stir well. Cover and refrigerate for 4 hours or overnight. Finely dice the Roma tomatoes, remaining 1/2 onion, 1/2 green and red peppers and 1 cucumber. Add the
finly diced celery. Reserve, refrigerated in small mixing bowl. To serve, ladle soup into chilled individual bowls. Sprinkle with the chopped vegetables and croutons, if using. Note: If this is just for the family, I toss all of the diced vegetables right into the soup as it's chilling (it doesn't last long enough for the veggies to get limp). And I might go to the trouble of making croutons, or maybe not. Posted by Barb Burgess. Courtesy of Fred Peters.
How To make Barb's Best Gazpacho's Videos
Prevent Heart Disease & Cancer with this Delicious Pasta Dish!
More nutrition tips and videos at
Summer is coming to a close but we have the abundant fruits of the harvest to console us through the waning days of warmth and sunlight. That means more cucumbers, melons, peaches and my personal favorite, tomatoes!
Loaded in vitamins, minerals and antioxidants, tomatoes are a rich source of lycopene, a powerful antioxidant that has been shown to lower the incidence of certain cancers, particularly prostate and lung cancer. In addition the antioxidants in tomatoes can protect your heart from heart disease! In today's video I will show you how to make an easy and quick tomato pasta dish that the whole family will enjoy! All you need are tomatoes, garlic some basil and a bit of olive oil and you're set.
If you are looking for a quick dinner idea or a pasta salad to whip up and take to work for lunch, then you'll definitely want to check out this week's video to see how easy it is to eat delicious and healthy food that takes minutes to make~
And then I want to hear from YOU! What is YOUR favorite tomato recipe? What do you do with the abundance of tomatoes at the end of the season? Do you can them? Roast them? Make gazpacho? And once you make this recipe, I definitely want to hear your feedback so leave a comment below!
Enjoy this simple recipe and have an amazing Monday and a great week!
xo
B
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Summer Dinner Recipe: Watermelon Caprese Salad
In this video Aviva Goldfarb shares a no cook summer dinner recipe, watermelon caprese salad, using watermelon, marinated mozzarella and arugula for a fresh and flavorful summer meal.
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Hey, it’s Aviva Goldfarb! Welcome to my kitchen. You know I love helping busy people like you eat well, and today we are going to make a light summer dinner recipe: a watermelon caprese salad with arugula. It’s so fresh and flavorful, and you don’t have to cook a thing!
For this recipe, you’re going to want to combine four cups of diced watermelon; one large, diced tomato; one English cucumber, about two cups; and two ounces of arugula, or about four cups; eight ounces of marinated mozzarella balls, which you’re going to cut in half; and then some chopped, fresh basil, or you could also use mint. And then you’re going to season it with some olive oil, and balsamic vinegar, and a little freshly ground pepper and some salt.
Our watermelon caprese salad is ready for you and for me. And it’s a light, summery meal. If you want to make it more substantial, you can easily serve it with some chicken or shrimp. I also like it with Kalamata olives to give it even a little bit more of a salty bite. So, before I take a bite, I’m going to ask you to leave a comment below and let me know how you like it, give this video a thumbs up, subscribe to the channel, and remember, you are never too busy to eat well!
Let’s see how it came out! Mm, it’s got the creaminess from the cheese and the sweetness of the watermelon and tomatoes, a little bit of pepperiness from the arugula. This is a great flavor combination!
Trends Driving Innovation in 2020 and Beyond
Barb Stuckey is the President & Chief Innovation Officer at Mattson, the largest independent developer of foods and beverages in the industry. Barb is known as a taste, food trend, innovation, consumer insights, and product development expert. She is the author of Taste, and a frequent contributor to Forbes. Barb shares food innovation trends and growth drivers for 2020 and beyond.