This recipe comes from my friend, Wilma Owens, and she mentioned that it would be a good thing to make with all these fresh veggies available. Wilma says she added zucchini, cilantro and V8 instead of tomato juice.
We sure have been eating a lot of good tomatoes lately. I got two yellow heirloom ones recently and they were very tasty.
Gazpacho
1 cup tomato, peeled and finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
1/2 cup cucumber, finely chopped
2 tsp parsley, chopped
1 tsp chives or green onions, finely chopped
1 garlic clove, smashed
3 tbsp red wine vinegar
2 tbsp vegetable oil
1 tsp salt
1/4 tsp pepper
1/2 tsp Worcestershire sauce
2 cups tomato juice
Seasoned croutons
Combine all ingredients except croutons. Cover and chill for at least four hours. Serve in chilled cups topped with seasoned croutons. Keeps well for several days refrigerated. Chop, don’t blend, for best results.
And speaking of zucchini, we all need another recipe to use them up. Here’s one from Julia Child, herself, so you know it’s good. And there are some serving suggestions in the instructions. Use minced onion if you can’t get shallots.
Julia’s Grated Zucchini
3 small shallots, peeled and minced
2 medium zucchinis, unpeeled and grated
1 tbsp olive oil
1 tbsp butter
sea salt and freshly ground black pepper
1 tbsp Parmesan cheese, grated
Try to remove as much water as possible by salting (1 tsp) the grated zucchini in a colander and letting it drain. Then wrap in a towel and squeeze out as much liquid as you can.
Brown the shallots for 3-4 minutes in oil and butter over medium heat, stirring frequently. Add the zucchini, and brown for another 4-6 minutes, lowering the heat slightly. Again, stir frequently. Stir in Parmesan last.
Serve as a vegetable side dish or as a sauce for hot, cooked pasta. To make it more Mediterranean add more olive oil and garlic. For a richer texture add a cup of heavy cream or Half & Half and simmer until it has been absorbed.
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