Tuesday, August 24, 2010
Gazpacho and Roasted Veggie Cheese Dish
The produce continues to be plentiful at our local farmer's markets and also at the grocer. I make at least one batch of gazpacho each summer, consulting various cookbooks and magazines, and as with most of my dishes I never quite make it the same.But in general my Gazpacho includes:
- Tomatoes, plum and another variety that is available
- Cucumbers, removing the seeds and sometimes the skin
- Onion - white and red
- Green and red bell pepper
- Small pieces of hot pepper
- Tomato Juice
- Worcestershire sauce
- Red wine vinegar
- Olive Oil
- Ground black pepper
I process most of the veggies in the food processor, but leave enough diced chunks to give the soup some texture. On this occasion I also added fresh kernels of corn. I add the liquids, mix and chill for at least two hours before serving.
Other entree: Roasted Veggie and Cheese Dish. This is not quite a quiche but it has a crust and the main ingredients are cheese and eggs. I purchased a pastry sheet at the grocer and layered the roasted veggies on the crust and then poured the egg cheese mixture over the veggies and cooked a little more than the crust's package directions. The roasted veggies were green, yellow and red bell peppers, leeks, onion, eggplant, zucchini and yellow squash. The veggies were seasoned with minced fresh garlic and tossed with olive oil to bake.
Wine: Hook and Ladder Station 10
The humidity had finally lifted so we chose to enjoy this summer meal on the deck. Delightful evening!