Gazpacho
saynomore, Wed Sep 02 2009, 11:47PM
If we have another summer like the one we just had or if september continues this trend try a bowl of Gazpacho on board, a cool spanish soup.
4 cups of vegetable cocktail juice (V8)plain or spicy (I have even used tomato clam juice for ceasars) you can add one or two more cups if the Mac crowd is rafted-up!
4 cubes or chicken/beef/ vegetable cubes ( I use mccormicks no msg) in 1 cup of hot water and desolve
4 large tomatoes cubed (i like roma’s)
1 english cucumber cubed or julienned
1 bushel of green onions cut up with whites and 1/2 of the green ( here again I have used 1/2 sweet white onion, or red onion)
3 or 4 cloves of garlic pressed/ minced ( i like to add them to the cup of hot water and cubes)
2 cups of artichoke hearts quartered (canned in water or marinated)
3/4 pnd of salad shrimp
2 ripe but firm avocadoes
1/4 olive oil
2 tblspn of “what-dis-here sauce” wishtershere
6 tbspn of red wine ( heck a good dash of the vino)
2 tblspn of lime juice ( or just squeeze the heck out of that fruit
1 teaspoon of grinded lime peel.
6-8 drops of hot sauce ( or 1-2 tablspn of vietnamese/chinese/ korean hot sauce)
salt and pepper to taste
optional
1-2 red and yellow peppers, 1/2 jar of roasted peppers, julienne carrots and chopped celery
1 jalapeno pepper seeded and chopped fine
1/4 cup of chopped basil, cilantro, dill or parsley
cooked prawns, or crab meat
asian suchi style fresh caught salmon filet – cubed marinated in whiskey or rum with lemon pepper, lemon juice, celery salt, pepper and dill ( let stand for 1 hour then add to the gazpacho)
or salmon filet with skin down fried blacken style then cubed once cooled and add to gazpacho
Sour cream as a garnish
Always add the avocado and shrimp/fish just before serving.
This dish can be prepared ahead of time, place in sealed or zip lock bags left to chill in cooler and used as needed. remember keep seafood and avocado till ready to serve.
You can add a shot of vodka or tequila in each bowl to raise eyebrows
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