Welcome back, chefs and readers! This month Brooke County Libraries dinner & a recipe is from Susan Wittig Albert's Last Chance Olive Ranch.
And don't forget if you try out the recipe, let us know! We'd love to hear from you.
Chunky Gazpacho is a soup (usually tomato base) made of raw vegetables and herbs served cold. It originated in the Southern Spanish region of Andalusia. It is widely eaten in Spain and Portugal. As a summer soup, it is refreshing and cool.
Ingredients...
1 large can of stewed tomatoes undrained (28 oz)
1 green bell pepper, seeded and chopped
1 cup chopped cucumber, peeled and seeded
1/2 cup chopped red onion
1/2 cup of chopped celery
1/4 cup sliced pimento-stuffed green olives
1/4 cup of arugula chopped
1/4 cup of parsley finely chopped
1/4 cup of basil finely chopped
3 cloves of garlic, minced
3 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vingar
1 tablespoon of lemon juice
1 teaspoon of soy sauce
Salt and Pepper
In a glass bowl, combine tomatoes with the rest of the ingredients. Stir well breaking up the tomatoes.
Cover and refrigerate for at least 24 hours and as long as 3 days.
Season to taste with salt and pepper. Serve cold. Serves 4.
Pretty simple!
Images and info are courtesy of WV Reads and Google.
If you're curious, check out the ebook available on WV Reads! It's part of her China Bayles mystery series.
https://wvreads.overdrive.com/wvreads-wvlc/content/media/2890359
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