GAZPACHO! The perfect splash for late summer gardens

From our great recipe collection, Recipes of Trailside Cafe and Tea Room, here’s the answer to all that produce! YUM!

2 English cucumbers, halved, seeded, not peeled

2 red bell peppers, cored and seeded

2 green bell pepper, cored and seeded

2 red onions or one if large

2-3 pounds tomatoes, cored and peeled (boiling water method **)

5 cloves minced garlic

6 cups tomato juice

½ cup white wine vinegar

½ cup olive oil

1 tablespoon kosher salt

2 teaspoon black pepper

¼ teaspoon cayenne

1 tablespoon Worcestershire sauce

Juice of one lime

5-6 springs fresh thyme, tied in bundle

❧ Cut all vegetables into 1 inch chunks. Process each vegetable separately in food processor until coarsely chopped. Add to large bowl until all are processed.

❧ Process garlic with vinegar, oil, salt, pepper, cayenne, lime juice and Worcestershire sauce until fully blended. Pour into bowl with vegetables. Add tomato juice and stir all together.

❧ Add tied bundle of fresh thyme, immersing it into the soup, and chill overnight. Remove thyme before serving.  Garnish with diced avocado.

** To easily peel tomatoes (or other soft fruit like peaches), bring a pan of water to boil. Use strainer or slotted spoon to gently immerse tomatoes into the water for about 30 seconds. Remove to ice water. Skins will slip off.

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Serving everything from pita to peach cobbler, Trailside Café and Tea Room became a favorite destination for the few years of its existence. Plate lunches of Pot Roast or Ribs ‘n’ Kraut became overnight hits. Now with a new section on Sandwiches, and a greatly expanded last chapter including many more family recipes sure to be a hit in anyone’s kitchen, Recipes of Trailside Café and Tea Room offers the ‘how-to’ for delicious soups like Split Pea or Potato Leek, hearty salads including Wilted Lettuce, and scrumptious desserts like Lime Pie and the infamous Brown Butter Cookies. Over 200 recipes for easy, down home food.

A Gift for the Season — Day 1

soup

Image from tasteofhome.com

 

This yummy recipe for vegetable soup is sure to cure whatever ails you from the common cold to a lousy mood. Simple, flexible, and easy. From my cookbook, Recipes of Trailside Cafe & Tea Room.

Vegetable Soup

1 large onion, chopped small (1 ½ cups)

4 ribs celery including leaves if possible, chopped small (1 ½ cups)

2-3 carrots, chopped small (1 ½ cups)

3 cloves garlic, minced

3 tablespoons olive oil

1 15-ounce can petite dice tomatoes

1 ½ teaspoons sugar

1 ½ quarts water

2 baby yellow squash (or 1 medium size), bad skin areas and seeds removed, ½ inch dice

½ tablespoon salt

½ teaspoon black pepper

2 large potatoes, ½ inch dice

❧ Heat large soup pan, add oil, sauté onion, celery, and carrot over high heat until they start to soften (about 10 minutes).

❧ Add garlic, stir briefly, add tomatoes. Stir to heat through.

❧ Add squash, water, sugar, salt, pepper.

❧ Heat to boil, cover, reduce heat to gentle simmer for about 1 hour.

❧ Add potato, cover, increase heat until bubbling, immediately reduce to very low heat so mixture barely simmers. Cover and cook until potatoes are tender, about 30 minutes. Too long or too hot cook time will cause potatoes to break down and broth will be milky.

❧ Taste for seasoning, add salt if needed.

Options: Use leftover cooked vegetables such as lima beans, English peas, green beans, or corn in addition to or instead of the squash.