It's all about Peggy's Gazpacho.
My mother was a fabulous cook and periodically, you may see a recipe of hers pop in on the blog.
It is very important to get really red local tomatoes to make gazpacho. It's also good to make it a day in advance so the flavors can mix well together. This is a delicious, lo-cal, refreshing chilled soup that you can keep in your refrigerator up to three days. It is great to have on hand during these hot summer months!
The recipe below fills ten 8 oz cups... but leave room up top for the condiments!
My mother was a fabulous cook and periodically, you may see a recipe of hers pop in on the blog.
It is very important to get really red local tomatoes to make gazpacho. It's also good to make it a day in advance so the flavors can mix well together. This is a delicious, lo-cal, refreshing chilled soup that you can keep in your refrigerator up to three days. It is great to have on hand during these hot summer months!
The recipe below fills ten 8 oz cups... but leave room up top for the condiments!
You are probably wondering how you peel these tomatoes. Fill a pot with water and bring it to a rolling boil. In the meantime, make a small X on the bottom of the tomato with a sharp knife piercing the skins. Drop the tomatoes into the boiling water until you see the skins starting to crinkle around the X. Quickly remove the tomatoes and place them in an ice bath to stop the cooking. Using your fingers, the skin will easily peel right off. Cut the tomato in half and squeeze gently to help remove all of the seeds.
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The boys love it!
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