In the hope that the sun shines bright enough to make a lycopene boost imperative, I bring you my easy but delicious version of Gazpacho

A Spanish Classic: Gazpacho Soup is served cold Ingredients– 3 cups chopped tomatoes, 1/2 cup water, 3 Tablespoons olive oil, 1/4 cup wine vinegar, 1cucumber peeled and chopped, same with the green pepper, 1 to 3 cloves of chopped garlic. Instructions for Gazpacho Soup blend all in electric blender on chop. Make one day prior to allow it

Anyone who has spent a significant amount of time with me in the last year and a half or so will be able to tell you that I am absolutely fascinated by Andalucía. I’d been interested in it for a while, but only peripherally so, but my obsession started when a friend and I spent

With our recent spell of hot weather, white wines have been much in demand at The Spanish Table. With the continuing devaluation of the dollar relative to the ascendant euro, well priced white wines are increasingly hard to find. So what’s a wine buyer to do when caught between rising prices from wholesalers and demand

Gazpacho Want to add a dash of hot flavor to your cold soup?  Blend these ingredients for a simple gazpacho. This is my own twist on a summer favorite.  The kids love it when we break out the blender.  One, two, three, liquefy!   16 ounces vine ripened cherry tomatoes 1 medium cucumber 1 small sweet red pepper ½ sweet onion 3

This cookery transforms into a soup kitchen this weekend with chilled fruit soup and gazpacho. I’ll be trying a recipe from a noted Hudson Valley culinary inspiration.  I watched this teacher prepare her gazpacho in under 20 minutes.  She really knows how to encourage home cooks.  It’s time to dust off the food processor. 

The perfect starter for those warm Paso Robles evenings, here is another recipe to showcase Windrose Farm’s assortment of organic heirloom tomatoes. Yields 6 servings 5lbs heirloom tomatoes 1 large cucumber, peeled and seeded 1 red pepper, seeded and diced 1 small white onion 3 cloves garlic 4 tblsp. good Sherry vinegar 1/2 cup extra virgin olive oil Salt and Pepper to Taste PUREE TOMATOES,

We’d been married less than 10 years when we bought this old house on Mahncke Park, but our cookbook collection was already big enough to demand its own built-in bookcase in the kitchen. Each of the books has a story, which kind of explains why this librarian’s daughter thought it made sense to house Like

I ran out to Clear Brook Farm at lunch today in search of plum tomatoes for the gazpacho I’m planning to make for dinner tonight.  I thought for sure Clear Brook had opened its produce stand last weekend, while my summer cold rendered me bed-ridden.  The farm stand usually opens at the beginning of June. 

Five pounds of tomatoes (okay, $25) later, I have gazpacho. I more or less made it up, omitting the bread that most recipes require. I put in: 4 cucumbers 1 red bell pepper four cloves garlic 4T olive oil leaves from one bunch of cilantro salt 2T chardonnay vinegar Blended everything in chunks and batches. I have three more bell peppers I couldn’t find