GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
GAZPACHO
For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 2h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
- Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
- Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
COLONIAL PORT-BEEF PIE
Trying to replicate a dish from Williamsburg's King's Arms Tavern, I formulated this recipe out of several: my mom's pie crust, an old port wine sauce recipe, and, of all things, fajita filling. Great as the main dish for Thanksgiving or Christmas.
Provided by SouthernSon
Categories Main Dish Recipes Savory Pie Recipes
Time 3h4m
Yield 10
Number Of Ingredients 18
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add shallot; cook and stir until softened, about 5 minutes. Add port and thyme; bring to a boil over high heat. Reduce heat to medium-low; cook until sauce is reduced to 1/2 cup, about 35 minutes.
- Bring chicken broth to a simmer in a small saucepan. Turn off heat and add half the mushroom slices. Let mushrooms soak, 15 to 20 minutes.
- Use a slotted spoon to transfer soaked mushrooms to a small bowl. Strain the chicken broth from the saucepan into a separate bowl, pouring it through a coffee filter or cheesecloth to remove any sediment.
- Dice the soaked mushrooms and transfer to the port sauce. Add the strained chicken-mushroom broth.
- Bring the sauce to a boil. Reduce heat to medium-low. Cook and stir until reduced to 1 1/2 cups, about 15 minutes.
- Mix cornstarch with 1/4 cup cold water in a bowl. Whisk cornstarch slurry rapidly into the simmering sauce until thickened, about 3 minutes. Add balsamic vinegar, salt, and pepper.
- Heat a skillet over medium-high heat. Saute beef until meat is still slightly pink in the center, 6 to 7 minutes. Transfer to a bowl. Saute remaining mushrooms and onion in the beef drippings until tender, about 5 minutes. Add to the bowl with the beef.
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour and salt in a bowl. Cut 2/3 cup plus 2 tablespoons butter into the flour using 2 knives or a pastry blender until mixture is crumbly. Add 1/4 cup plus 3 tablespoons cold water; mix until dough pulls away from edges of the bowl. Divide dough in half; set 1 portion aside and roll the other half onto a floured surface. Press dough into a 10-inch pie pan to form the bottom crust.
- Spread the vegetable-beef mixture over the crust in the pie pan. Pour sauce on top, spreading to the edges. Roll out the other half of the dough and cover pie with the crust; seal the edges.
- Bake in the preheated oven until flaky and golden, about 45 minutes. Cool for 15 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 26.3 g, Cholesterol 80.8 mg, Fat 25.4 g, Fiber 1.1 g, Protein 14.6 g, SaturatedFat 13.7 g, Sodium 700.1 mg, Sugar 1.9 g
MAKE-AHEAD GAZPACHO
Make and share this Make-Ahead Gazpacho recipe from Food.com.
Provided by Nat Da Brat
Categories < 15 Mins
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
- Leave uncovered and bring to a boil.
- Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again.
- Remove from heat and cool.
- Cover and refrigerate until well chilled.
- An easy make-ahead soup to begin a meal with.
Nutrition Facts : Calories 54.3, Fat 0.4, SaturatedFat 0.1, Sodium 227, Carbohydrate 12.7, Fiber 2.6, Sugar 8.4, Protein 2.4
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