Saturday, July 7, 2012
Soup storm, part 'trois'
Most of the soup storm components are things I am making for the first time. Not all, however. In the case of gazpacho, I never make it the same way twice. I had just enough of my famous (or is it infamous?) tomatoes Xanadu left from the dinner I catered last Saturday to make a pair of dinner portions. You don't need to make Xanadu for this. Use some fresh garden tomatoes (it's almost time to get them here) or even a can of whole tomatoes you crush up with your hands. Then add in some of your favorite ingredients. Here's what I did.
Gazpacho (2 servings)
2 cups pureed tomatoes (or Xanadu if you are ambitious)
1 8 oz bottle clam juice
1/2 medium bell pepper, 1/2 inch pieces
1/2 cup cooked leeks
1 stalk celery, "strings" removed and finely diced
1/2 cup vegetable or chicken stock
pinch celery salt
generous pinch black pepper
6 cooked shrimp per serving
1/2 avocado, sliced
In a large glass bowl stir together the tomatoes and clam juice.
Chop the tomatillo and add it, along with the green pepper, celery salt, pepper, and stock to your food processor. Puree this and add it to your tomatoes.
Add in the diced cerlery and zucchini.
Chill in the fridge and garnish with shrimp and avocado when ready to serve.
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