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North Carolina, United States

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inmimiskitchen@yahoo.com

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1. All my posts are written for myself first (with my followers in mind of course). If I make money from a post due to third party advertising such as Google or Foodbuzz, then so much the better.
2. If I write about a product, cookbook or restaurant, chances are that I received the product, cookbook or meal for FREE.
3. If I write a review about a product, cookbook or restaurant that was not FREE, I will disclose that in my post. I will always write about local establishments and businesses (non-chain) gratis- I support local businesses and hope you will too.
4. FREE product does not guarantee a positive review.
5. If you are interested in sending me a book or product to review, or want me to review a restaurant, please know that I make every effort to post reviews within 4 weeks of receiving a book, within 2 weeks of receiving a product, and within 1 week of dining at a restaurant.
6. I write for several websites and print publications in addition to my blog and my writing interests are strictly food or cooking-related, so please make sure that your book or product is food-related in some way.
Thursday, June 3, 2010

Year of Soup Recipe Challenge Week 13- Easy Gazpacho


Gazpacho is the soup for summer....there's nothing quite like a bowl of this tangy and refreshing soup to quench your thirst and cool you down on a hot summer day. You can whip it up in a few minutes and since it's served cold, the heats stays out-of-doors instead of in your kitchen!




Easy Gazpacho

1 (14-1/2 oz.) can Italian-style diced tomatoes
2 1/4 cups V8 juice (regular or bold and spicy)
1 cup beef broth
1/2 cup chopped and seeded cucumber
1/2 cup diced green or yellow bell pepper
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
3 tbsp. lime juice
1 garlic clove, minced
1/4 tsp. hot pepper sauce
1/2 tsp. salt
1/4 tsp. ground black pepper
olive oil

Combine all ingredients except salt, pepper and olive oil in a large bowl. Reserve 1/2 cup mixture for garnish and place remaining mixture into a food processor or blender and pulse until it is a coarse puree. Season with salt and fresh ground pepper and chill until cold. When serving, garnish with 1 tbsp. reserved veggie mixture and a drizzle of olive oil.

Food for Thought:

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan

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