Here you go, Cath-y,
Gazpacho (scale it down unless you want to feed an army and still have left overs):
6 pounds of Roma (or whatever looks good) tomatoes, blendered;
1.5 cups of good quality, cold pressed olive oil;
0.5 cups red wine vinegar;
0.25 c aged balsamic vinegar;
3 jalapeno peppers, finely diced;
3 medium yellow bell peppers, rubbed in olive oil and grilled, then chopped;
2 cucumbers, one blendered and one chopped;
3 ears of sweet white corn about half cooked, then cut from the cob;
1 medium/small jicama, cut into 'match sticks' but only about 2 cm long;
salt and pepper to taste
I also made a passable potato salad for the first time on the 4th. But since it calls for a pound of bacon I assume that won't help.
Gazpacho (scale it down unless you want to feed an army and still have left overs):
6 pounds of Roma (or whatever looks good) tomatoes, blendered;
1.5 cups of good quality, cold pressed olive oil;
0.5 cups red wine vinegar;
0.25 c aged balsamic vinegar;
3 jalapeno peppers, finely diced;
3 medium yellow bell peppers, rubbed in olive oil and grilled, then chopped;
2 cucumbers, one blendered and one chopped;
3 ears of sweet white corn about half cooked, then cut from the cob;
1 medium/small jicama, cut into 'match sticks' but only about 2 cm long;
salt and pepper to taste
I also made a passable potato salad for the first time on the 4th. But since it calls for a pound of bacon I assume that won't help.
