Gazpacho

I love a good Gazpacho!  I especially love it as a way for me to get my better half to eat some veggies.

Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine.  Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.

Here is my favorite way to make it...

Ingredients:

4 cloves Garlic, Minced

1 whole Red Onion, Diced

2 whole Large Cucumber, Diced

4 whole Medium Tomatoes, Diced

2 whole Large Sweet Red Peppers, Diced

1 whole Jalapeño Pepper, Seeded and Diced

1 whole Zucchini, Diced

2 ribs of Celery, Diced

1 liter of Tomato Juice

1/4 cup Extra Virgin Olive Oil

1/8 cup Red Wine Vinegar

1/8 cup Balsamic Vinegar

1 Tablespoon Honey

1/4 Teaspoon of Cumin

Salt to taste

Black Pepper to taste

Directions:

All of the ingredients should be finely diced and the garlic needs to be minced.  The Jalapeño Pepper should be seeded, finely diced and set aside.  Thoroughly mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery in a large bowl.  Place half of the mixture in the bowl of a food processor or in a blender and add all of the Jalapeño Pepper and half of the tomato juice.  Pulse until all ingredients are well blended well.  The mixture will have a festive colorful texture. 

Now pour the mixture back into the large bowl with the remaining vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt and pepper.  Stir well to blend everything and check to see if it needs more salt or pepper.  Chill for a couple of hours because this soup is best when served very cold. 

When the soup is chilled, remove the soup from the refrigerator and stir.  Ladle soup into a bowl and garnish with your favorite toppings:  Sour cream, diced avocado, and fresh chopped cilantro or basil.  This soup makes a delicious meal in hot weather and it is especially yummy when served with garlic toast. 

Yield: About 10 cups

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Scalloped Potatoes and Ham

Here is great way to use up leftover ham and create a wonderful comfort food casserole.

Ingredients:

3 pounds Potatoes, Washed (I like to mix Red and Yellow Potatoes)

4 Tablespoons Butter

1 whole Yellow Onion, Diced

2 cloves of Garlic, Minced

3 cups Diced Ham

1-½ cup Milk

1-½ cup Heavy Cream

¼ cups Flour

Black Pepper to taste

1 cup Cheddar Cheese, Grated

1 cup Monterey Jack, or other mild white Cheese, Grated

Chopped Parsley or Cilantro (optional)

Directions:

Preheat oven to 350 degrees. Butter a large casserole dish.

Slice the unpeeled potatoes with a mandolin, or slicer, into 1/8-inch slices.  If you are using a knife, try to get the slices as thin as you can.  Soak the sliced potatoes in a bowl of water to leach out the starch. 

While the potatoes are soaking, melt the butter in a large skillet.  Sauté the onions for a minute or two, just until they start to turn translucent.  Add the minced garlic and quickly add the diced ham.  Cook another 3 minutes, until the meat is thoroughly heated. Remove from heat and set aside.

Combine the milk and cream in a microwave-safe container and heat it just enough to take off the refrigerator chill.   Add the flour and black pepper and whisk it until the pepper and flour is totally combined. Set aside.

Grate and mix the two cheeses. Set aside.

Drain the potatoes and pat out most of the moisture with a clean dish towel or paper towels.

Now you are ready to assemble.  Make a layer of 1/3 of the sliced potatoes in the casserole dish; add a layer of 1/3 of the ham and onion, then 1/3 of the grated cheese, and top with 1/3 of the milk and cream. Repeat these layers 2 more times. 

Note:  Stir the milk and cream mixture between each layer because the flour tends settle on the bottom.

Cover the casserole dish with foil and bake for 50 minutes. Remove the foil and bake for an additional 20 minutes, until bubbly and hot.  Test to make sure the potatoes are thoroughly cooked

Cut into squares and serve.  Top with chopped parsley or cilantro before serving!

Yield:  8 Servings

(Note: If you want to reduce the baking time, boil sliced potatoes for about 3 to 4 minutes before assembling the casserole.  You will need to drain and cool the potatoes a bit before assembling.)

Potatoes

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