This is the July 4th weekend! Independence Day for the USA. I haven’t read statistics but I’m certain it’s the favorite holiday of the year, second only to Christmas. And why not? It’s summer and warm, school’s out, many take vacation, and this great holiday to break up the routine.
Whatever you do on this holiday I’m sure there’s food involved. BBQs are very popular all summer long and of course for holiday festivities. But if the day is smoldering hot, it’s best not to be near any fire, even a BBQ fire outdoors.
During hot weather I like to serve cold foods. Why don't you change your holiday menu and serve cool, refreshing foods too? One of my favorites and my tastes run towards the Spanish foods of my heritage, one of my favorite foods is Gazpacho; it's flavorful, hearty, low in fat and chock full of nutrition. This one is from my personal collection. The addition of garbanzos makes it a complete meal.
Whatever you do on this holiday I’m sure there’s food involved. BBQs are very popular all summer long and of course for holiday festivities. But if the day is smoldering hot, it’s best not to be near any fire, even a BBQ fire outdoors.
During hot weather I like to serve cold foods. Why don't you change your holiday menu and serve cool, refreshing foods too? One of my favorites and my tastes run towards the Spanish foods of my heritage, one of my favorite foods is Gazpacho; it's flavorful, hearty, low in fat and chock full of nutrition. This one is from my personal collection. The addition of garbanzos makes it a complete meal.
Hearty Gazpacho
INGREDIENTS
2 peeled & diced cucumbers
4 seeded & diced red and green bell peppers
8 seeded & diced Roma or plum tomatoes
4 cups drained & rinsed canned garbanzos
1 chopped red onion
6 crushed garlic clove
1/2 gallon tomato juice without salt (2/23 oz cans)
1/4 cup white vinegar
1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons Kosher salt
2 teaspoons black pepper
Optional to taste
1/8 teaspoon cayenne pepper
3 dashes Tobasco or hot sauce
2 peeled & diced cucumbers
4 seeded & diced red and green bell peppers
8 seeded & diced Roma or plum tomatoes
4 cups drained & rinsed canned garbanzos
1 chopped red onion
6 crushed garlic clove
1/2 gallon tomato juice without salt (2/23 oz cans)
1/4 cup white vinegar
1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons Kosher salt
2 teaspoons black pepper
Optional to taste
1/8 teaspoon cayenne pepper
3 dashes Tobasco or hot sauce
METHOD
- Chop or dice all vegetables - the size is up to you but the smaller the better results
- In a large bowl whisk crushed garlic, olive oil, vinegar, lemon juice and salt and both peppers and toss with the chopped vegetables to coat well
- Pour tomato juice over marinated vegetables and stir to mix well. Cover tightly and refrigerate overnight or for up to 24 hours at 41°F. The longer it sits the more flavors develop.
- Serve in individual bowls or mugs making sure to get enough of each of the vegetables in each
- Pass around the cayanne, hot sauce and additional oil and lemon before serving
SERVING IDEAS
- This is the perfect cold soup to take on a picnic. Pack in wide mouth thermos or tightly covered serving bowl to carry and keep refrigerated, or pre-portion in cups with tight lids for convenience. Don’t forget the spoons!
- Have extra hot sauce for those like like very spicy foods
- Garnish with yogurt, chopped scallions or green onion tops, parsley, cilantro or celery stick
- Serve with a side of crusty whole grain Artisan bread
- Suggested Wine: dry red
- Source: Recipes by Digtheisland
- Copyright: Diversified Nutrition Management Systems
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