Join Date: Sep 2010
Location: Ottawa Ontario
Vehicle: silver/red 06 350
Other Toys: 2011 MB C 300 4matic! and 06 Mazda 3; fly B767-300ER
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To get things started, here is a favourite recipe of ours. You'll find that most of my recipes are fairly straightforward, if lacking for precise measurements. To me the point of cooking/eating is to enjoy the whole experience; if it takes a week and a loan to assemble the ingredients how much fun can it be.
This take on Gazpacho started out as a summer soup when we lived in California as it is served cold. However, it can easily use leftovers from the fridge and be whipped up quickly and served instead of a leaf salad. I'll leave it to you to google the real origin and proper recipes!
This can be made in a blender or food processor in under ten minutes.
1 small onion quartered
half an english cuke, chopped (a field cuke is fine, but the seeds may not be blitzed)
half a pepper (any colour, I prefer milder yellow or orange)
one large (28oz or 765ml) tin of tomatoes
blitz these in order in the food processor til smooth (you can have it chunky though)
then while running add:
2-3 garlic cloves (to taste)
1/2tsp salt (kosher or sea salt is best)
Tbl spoon of Worcestershire sauce (or more), alternately 3 generous dashes
1/2tsp of Tabasco, alternately three dashes (to taste)
2 tins of V8 or tomato juice (12oz/355ml, aka drink size)
1Tbl spoon/drizzle of olive oil
1/2Tbl spoon/small drizzle of balsamic vinegar (or red/white wine vinegar)
blitz til mixed / smooth to your preference.
Pour contents into container and chill. Serve in a bowl or large cup with additional Tabasco and salt to taste, croutons, or grated hard cheese (Parmesan, Manchego et al). Enjoy!
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