This article was run last summer on the old site. In response to the unearthly hot weather we are having here in Pittsburgh I thought it deserved another run.
I know I am getting this out a bit too late for dinner on the east coast, but there is still hope for the west coast and perhaps you can try a Meatless Tuesday this week instead.
After a weekend of overindulgence and holiday frivolity, I thought that this week’s Happy Helpful Hint would be this:
As we look forward to the first part in our Kitchen Budgeting series this Wednesday I would like to point out that eating lighter is not only a refreshing way to come back from the weekend, but it is also lighter on your wallet as well, plus this is the best time of year to do it. With the July heat and humidity settling upon us crisp, fresh, cool foods will help keep your energy up and your body temperature low. You use it better and it takes less effort on your body’s part to process it.
Enough with the lecture. On with the food.
I cannot take credit for tonight’s recipe. I must attribute it to one of my food mentors, Alton Brown. Before you ask, no, I don’t know him, but OH! how he has changed my life!
Any whoozle… tonight’s recipe is Gazpacho!
Before you turn your nose up at it give it a chance. Healthy, light, refreshing and full of summery goodness, gazpacho is just what you need to bounce back from your old fashioned picnic.
So without further ado–Mr. Alton Brown
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
Recipe courtesy of Alton Brown, 2007