MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: William Conrad's Gazpacho
Categories: Soups, Vegetables, Squash, Breads, Herbs
Yield: 6 servings

2 cl Garlic; chopped
2 ts Salt
1/4 ts Ground cumin
4 1/2 tb Olive oil; divided
2 c Canned tomato puree
+=OR=+
8 lg Sun-ripened tomatoes; peeled
- seeded, diced
2 Scallions; peeled, sliced
1 tb Vinegar
1 c Bread cubes
Chilled club soda; opt
1/2 lg Cucumber; peeled, coarse
- chopped
1 Dozen small radishes; thin
- sliced
1 Sweet red or green bell
- pepper; coarse chopped

OTHER GARNISH SUGGESTIONS: chopped avocado; sliced green
onion; chopped hearts of palm; chopped tomatoes; chopped
red onions; etc.

Mix garlic with salt and cumin. Beat in 4 tablespoons of
olive oil, then combine with tomato puree and vinegar.
Whirl in blender until smooth. Cover and chill
thoroughly, 3 to 4 hours.

Prepare croutons by frying bread cubes in remaining 1/2
tablespoon of olive oil until golden brown and crisp.
Drain croutons on absorbent paper.

Pour chilled tomato mixture into 6 soup dishes. Add 1 to
2 tablespoons club soda to each bowl, if desired, and
mix. Add croutons to gazpacho and serve chopped
vegetables in separate bowls to be added as desired.

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

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... The week after Halloween is a lawless wasteland of dietary anarchy.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Watermelon Gazpacho
Categories: Soups, Fruits, Squashm chi
Yield: 6 Servings

4 c (heaping) diced seedless
- watermelon
1 English cucumber; diced,
- reserve half
3 md Tomatoes; diced, reserve
- half
1 sm Red bell pepper; diced,
- reserve half
1/3 c Chopped green onions;
- reserve half
1 cl Garlic
sm Handful basil
3 tb (to 4 tb) red wine vinegar
3 tb Olive oil; more to drizzle
1 ts (to 2 ts) sea salt; to taste
1/2 ts Fresh ground black pepper
1/2 Jalapeno; stemmed, seeded,
- chopped, opt
Diced avocado; opt
Micro greens; opt, garnish

Set aside the reserved half of the chopped cucumber,
tomatoes, red pepper and green onions and place the
remaining half in a blender. Add the watermelon, garlic,
basil, vinegar, olive oil, salt, pepper and jalapeño
pepper, if using. Blend until smooth. Taste and adjust
seasonings.

Pour into a large bowl (or small individual jars, as
pictured) and stir in the reserved chopped vegetables.

Chill for 3 to 4 hours or overnight.

Drizzle with olive oil and garnish with diced avocado
and/or micro greens, if desired, before serving.

Jeanine Donofrio, Austin, Texas

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... It smells like 42-day-old tofu with a dash of diaper
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