Now on to a topic that is causing much anguish in the Lazaro Cooks! household, Audi’s vanity. I was not so subtlety informed on Tuesday that it had been an unacceptable number of posts since his last appearance on the blog. That his loyal “Fans” missed him.
What a crock?! Can you believe this cat?! I don’t know what is worse; Audi’s out of control ego, or me giving in to his terrorist like demands?! You decide.
He's sleeping there, hamper be damned!
Guess he didn't like Pop's camera skills...He tried taking it by force!
Okay, that is enough Audi...
Guest Post Spotlight
It is my great pleasure to introduce Sam from My Carolina Kitchen. I have very much enjoyed reading her wonderful blog, which is a treasure-trove of great information. Not only does Sam produce fantastic dishes, but she has a way with words and a lovely writing style. Please check out My Carolina Kitchen, You’ll be incredibly glad you did.
Gazpacho with a tropical twist
I am honored that Lazaro has asked me to be the guest blogger for today. Since Lazaro and Nancy share the hosting, I thought it might be fun to make a soup that would suit both of their tastes. I chose gazpacho, but decided to garnished it with a tropical twist – mango. After all, Lazaro does live in south Florida.
You may think that the only time to make gazpacho is when local heirloom tomatoes are at their peak at the farmer’s market. But if the only tomatoes you can find are plum ones, don’t let that stop you from making this healthy and delicious soup. Plum tomatoes work perfectly for gazpacho. From time to time I’ve played around with the ingredients, used different vinegars - sherry, rice, balsamic or combinations, purchased different colored sweet peppers, substituted V-8 for the tomato juice, added a fresh jalapeno for heat, and used croutons as a garnish, but so far I seem to come back to this particular recipe.
I say so far, because I get bored easily and am always looking for new twists on old favorites. I’ve seen three other gazpacho recipes that sound intriguing: one with pineapple as a base, one with mango, and one with watermelon. I’m curious. Have you ever made gazpacho with these ingredients and did you like the results?
Chunky Gazpacho with a tropical twist
Adapted from “At Blanchard’s Table” – serves 8
8 plum tomatoes cut into quarters
1 large red bell pepper, seeded & cut into quarters
1 medium seedless cucumber, peeled and cut into chunks
4 tablespoons red wine vinegar
1 ½ tablespoons freshly squeezed lemon juice
4 tablespoons extra-virgin olive oil
1 ½ cups tomato juice
Pinch of cayenne pepper
1 teaspoon Kosher or sea salt
½ teaspoon freshly ground black pepper
4 tablespoons chopped fresh dill
2 tablespoons minced red onion
1 mango, peeled and chopped for garnish
Place the tomatoes into a food processor and pulse until very coarsely chopped but not pureed. Remove from the bowl, and repeat with the pepper & cucumber.
In a large bowl, whisk together the vinegar, lemon juice, oil, and tomato juice. Add the cayenne, salt, pepper and chopped dill to the vinegar mixture. Add the chopped vegetables and minced onion and mix well. Serve very cold, garnished with sprigs of fresh dill and chopped mango.
For food, culinary adventures and travel, you have an open invitation to stop by My Carolina Kitchen anytime and say hello. Again, I want to thank Lazaro for inviting me today.