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Archive for April 22nd, 2012

Hard to believe I’ve gone over a decade without making a gazpacho.  It’s a cold summer soup with a delicious blend of flavours.  I also find it sort of a palate cleanser.  It was a last minute addition to my dinner Saturday night and as such I served it as a gazpacho shooter.  It was divine.

Note salt is important in this soup to bring out the flavours. So do not skimp on the salt!

This makes at least 4-6 servings if you are not serving it in a shooter glass.  If you are going with the shooter theme it makes at least 8 cups or too many soup shooters to count.

Gazpacho Soup

6 large red, ripe tomatoes
1 cup peeled, seeded cucumber, chopped
1/2 cup red onion
1 yellow pepper, seeded & chopped
1 clove garlic
1/3-1/2 cup white wine, dry
3 tbsp olive oil
2 tbsp white wine vinegar
1/2 – 1 tsp salt

Let’s begin….
Halve tomatoes crosswise and squeeze out juice/seeds into strainer set over bowl (you want to keep the juice, not the seeds). Reserve juice.  Dice tomato and put into bowl with juice.

In bowl add cucumber through salt. Give a quick mix and then pour into a blender. Pulse and blend until smooth. You made need to do this in 2 batches. Pour into a covered bowl or tupperware type container and refrigerate for a minimum 4 hours.

Dice some cucumber, tomato and red onion.  Place in a bowl and set aside as a garnish.

Take soup out, stir and when ready to serve pour into a bowl or in my case shot glasses (I love serving soup this way).  Sprinkle some of the garnish on top and serve with a small spoon.  This soup is a little thicker and as such a small spoon may be required.

Besides the added salt this is a very healthy soup.

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Always looking for a new recipe to try, I came across this one and the photo really sucked me in. It looked amazing so I marked it and decided to make it for dinner guests (family) we were having over for supper Saturday night.

All I can say is it turned out fabulous AND it was easy to assemble. Our guests arrived early and were sitting at the counter watching me make it. It’s light, tasty and people think you’re a Rock Star because it tastes as good as it looks.

Adapted from Flavours Magazine

 

Arugula & Prosciutto Crostini

1/2 cup cantaloupe, diced small
6 slices prosciutto, torn into strips
12 slices of baguette cut on the bias, approx 1/4 inch thick
ricotta cheese
arugula
cracked pepper
Olive oil

Glaze
2 tbsp honey
2 tbsp balsamic vinegar

Preheat your oven to 400-425F. Lay your sliced baguette on a cookie sheet. Drizzle all over with olive oil.

Place in oven and toast for about 4-5 minutes watching closely as they start to turn golden brown. Turn them over and give them one more minute. Remove from oven and place toasts on serving platter or board. Give them one more quick drizzle of olive oil.

Start by adding a few arugula leaves on each piece of toast. Next fold/roll up your prosciutto pieces so they sit nicely and place on top of arugula. Top each piece with 1 tsp ricotta. Then take a tsp or so of diced cantaloupe and place on top of ricotta.

Just before serving drizzle each piece of toast with your glaze & some cracked black pepper. Serve immediately.

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