Here's a gazpacho recipe.... I've never made this one though. I haven't made it in a long time.
Spicy Gazpacho with Chipotle Chiles and Lime
Serves 8-10. Published February 1, 2005.
Why this recipe works:
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their own bowls with more of the same diced vegetables that are in the soup. If that appeals to you, cut some extra vegetables while you prepare those called for in the recipe. Additional garnish possibilities include croutons, chopped black olives, chopped hard-cooked eggs, and finely diced avocado.
3 ripe medium beefsteak tomatoes (about 1 1/2 pounds), cored and cut into 1/4-inch cubes following illustrations below (about 4 cups)
2 medium red bell peppers (about 1 pound), cored, seeded, and cut into 1/4-inch cubes following illustrations below (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into 1/4-inch cubes following illustrations below (about 2 cups)
1/2 small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about 1/2 cup)
2medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2teaspoons table salt
1/3cup sherry vinegar
Ground black pepper
5cups tomato juice
2 1/2tablespoons minced chipotle chiles in adobo
1/4cup minced fresh cilantro leaves
6tablespoons lime juice
2teaspoons grated lemon zest
8 ice cubes
Extra-virgin olive oil for serving
1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lemon zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
2. Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
Getting the Gazpacho Texture Right
*Hand-Chopped: Hand-chopping retains vibrant color and firm texture.
*Over-Processed: Overpulsing creates uneven, pulpy vegetable bits.
* Blended: Too much time in the blender yields tomato slush.
I dont really use a recipe for my chicken soup, but this recipe from Saveur is actually pretty close to what I do:
Some recipes for this dish use stewing chickens, but we like to use chicken thighs, which are moist and easier to serve.
4 tbsp. butter
4 lbs. boneless, skinless chicken thighs
4 ribs celery, sliced
4 carrots, peeled, trimmed, and sliced
1 small yellow onion, peeled and sliced
2 tbsp. tarragon vinegar
1 tsp. fines herbes (a blend of parsley,
chervil, tarragon and chives)
1 bay leaf
Salt and freshly ground black pepper
1. Melt butter in a large cast-iron pot or heavy-bottomed casserole over medium-high heat. Working in batches to avoid crowding the pot, add chicken and cook until well browned, 68 minutes per side. Transfer chicken to a large plate and set aside.
2. Meanwhile, bring 4 cups water to a boil in a small pot over high heat. Reduce heat to low to keep water hot.
3. Add celery, carrots, onions, vinegar, fines herbes, and bay leaf to pot with butter and rendered chicken fat, scraping any browned bits stuck to bottom of pot. Season to taste with salt and pepper and cook until vegetables begin to soften, about 3 minutes.
4. Return chicken and any accumulated juices to pot, add enough hot water to just cover chicken (about 3 cups), and bring to a boil. Reduce heat to low, cover, and simmer until chicken is tender, about 1 hour. Discard bay leaf
Heres another one that I found that I now want to try:
This combination of chicken parts, tomatoes, and mushrooms makes a wonderful meal with baked or roasted potatoes or noodles. I used chicken leg quarters, bit feel free to use bone-in chicken breasts or a cut-up chicken in this recipe, adjusting time as needed. Add a tossed salad or Caesar salad to make this a hearty, complete meal.
Yield: Serves 4
4 chicken leg quarters, about 3 pounds
salt and pepper
dried leaf thyme
1/4 cup extra virgin olive oil or canola
1/4 cup chopped onion
8 ounces sliced mushrooms
1 clove garlic, minced
1/3 cup dry white wine
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
3 tablespoons finely chopped fresh parsley
Wash chicken and pat dry. Sprinkle with salt, pepper, and thyme.
Heat the oil in a large skillet. Add the chicken and cook, turning, to brown on all sides. Remove the chicken from the pan and set aside.
Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Saute, stirring, until mushrooms are tender. Add the garlic and saute for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender. Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer. Arrange the chicken on a platter, sprinkle with the chopped parsley, and serve with oven roasted or baked potatoes or noodles.
Hunter's chicken recipe serves 4.
Anny can I ask what kind of oral surgery Bobby is getting? I ask because I was in a car accident a few years ago and it f-ed up my teeth. They have been continually getting worse and I have been avoiding it due mainly to the cost and pain-in-the assness of it.
He is having his Tori Mandibularis shaved down. It is bone growth that forms in the bottom of the mouth. I think it is absolutely unnecessary and stupid because there is no good reason to have the procedure done. Many MANY people don't ever do anything about it. His dentist is a quack IMO.
Seriously? I have those and it makes it more painful and awkward to get X-rays, but having them removed is completely on my no-fly list unless my dentist came up with a really, really good reason. She's never even suggested it.
He might have problems with acidic or spicy food. You might hold off on making a big batch of gazpacho until he's tried a bite or two of salsa.
100% agree with you, PG. I even offered a compromise that he get a second opinion and if that's to have the surgery then I will STFU. But, nope.
The dentist convinced him that it is interfering with his breathing a bit and also could be contributing to snoring. Oh. And they are removing his wisdom teeth too, even though he is 47 years old and has perfect teeth and checkups and they aren't causing any problems.
I hate dentists! All my life I have never had a single cavity/filling. On my very first visit to a new dentist when I moved here (I was at least 32 years old) he found two. TWO! I always wish I would have gotten a second opinion. Ugh!
Well, I have to say, when I had my wisdom teeth out at 36, the oral surgeon was telling me "You aren't 16 anymore" when I was complaining that I was still pretty much in agony after a week.† I can only imagine it gets worse.† But, I guess he'll realize that after 3 days when he wants to die.
I have the ones that are on the lower jaw, under my tongue.† It only hurts when I go to get X-rays and they dig in.† Otherwise they are just a bone.† They don't hurt.† Fun fact, the hygenist told me they are vestigal HORNS.† That's why the name is similar to Taurus, the latin for bull. (Don't know if that's true, but that's what she told me).
Same as Ginny. No hurt, except for X-Ray film stabbiness. I didn't even know that they aren't the norm until recently. Nobody ever commented that the head of their penis kept hitting something knobby and because I am ex-military, I assumed that eye-watering discomfort at the hands of my dental hygienist was expected.
I don't think all are. This is the first relationship I have had where he becomes absolute in the NO DISCUSSION area. He doesn't do it often, hardly at all in fact, but when it happens you just do not broach the subject on penalty of death.
I know a lot of men who will discuss something and than that's it, no more. BLAH! I like discussing something until you agree you were wrong and I am right. That is really the end of discussions, IMHO.