Gazpacho, what a perfect name for a chilled soup. Ever since hearing of the exotic "gazpacho," I have been intrigued and perplexed by its very foreign name. I came to learn that the soup's roots lie in Andalusia in the southern region of Spain. Gazpacho originated as a cold soup of stale bread, garlic, oil, and vinegar. Once tomatoes were brought from the New World and added to the traditional recipe, the summertime soup became even more refreshing. Over the years the soup has transformed, sometimes omitting bread, and in some tomato-less variations including almonds, cucumbers, and grapes. When I tried gazpacho for the first time, I realized what I had been missing and what I had misconstrued as foreignness was just my lack of knowing how incredibly simple it is to make.
With no cooking involved, all that is needed are fresh vegetables, a good sharp knife, and a blender. I've attempted to make gazpacho before but haven't always been successful with achieving the right vegetable combination or the texture. It's entirely about having that just-so touch witth the blender.
Summer
Summer
Summer Picnic Essentials
It’s National Picnic Month and when you think about it, a picnic is really a mini vacation. Whether you’re spending a day at the beach, hiking in a canyon, boating on a lake, or just heading to your local city park, here are some great products designed to make your next picnic even more fabulous.
XL Blanket
Wet grass is a pain in the, well, you get the picture. This XL Blanket is water resistant so you and your picnic stay dry. It also folds into an easy carrying tote with an adjustable shoulder strap. Keep it in the trunk of your car and you’ll be ready at a moment’s notice. $35.99
BioLite
A stylish bbq is one way to seriously impress your friends and family!
The BioLite CampStove and and grill offer a super portable and compact way to grill your food using wood instead of charcoal or propane. The stove and grill together weigh less than 5 pounds. And the geeks at your picnic will be impressed that the surplus electricity from the stove can be used to charge a phone. Stove and grill combo, $224.85
Raspberry Sour Cream Cake
Our local market recently had raspberries on sale -- 77 cents per half pint. I bought 8.
Since tangy fresh raspberries are highly irresistible (and perishable), Jeff and I have eaten a lot of berries over the last few days in cantaloupe boats, smoothies, berry parfaits, salads, scones, and today's raspberry sour cream cake.
This may just be the perfect summertime cake. It's delightfully quick and easy to make, and it's versatile. I know. I loved the raspberry sour cream cake so much that I made a blueberry buttermilk one too. Most of all, it's delicious.
Underneath the crunchy sugar-dusted top is a pillowy soft interior punctuated by bursts of juicy, tart raspberries. This cake needs no adornment, but a dollop of creme fraiche doesn't hurt.
Why You Should Never Eat Canned String Beans
If there were a contest for worst canned vegetable, chances are good that string beans would be the winner. Or beets, which are equally repugnant.
Canning is unkind to string beans. They become disturbingly gray and mushy. You can't even chew them; they just disintegrate in your mouth. As for the flavor, it's salty at best and metallic at worst. So do yourself a favor, and don't buy canned green beans. Ever. Frozen are much better, but fresh is superior in every regard.
Fresh string beans are appealing: slender, firm, and brightly hued. Though string beans are available year-round, they're especially abundant from late spring through late fall. If available, buy Blue Lake Beans. They've become the darling of chefs who prize them for their sweeter flavor and exceptional crispness.
There is one golden rule for cooking string beans: Do not overcook them. Follow that, and you're good to go.
Peach Lemonade
It was kind of cold yesterday, clearly not a day for lemonade. But I was thirsty. You know, that kind of thirst where you want something sweet, but not too sweet. And something sour, but not too sour. I felt like I could have drank a whole pitcher of this. Must have been those Dill Pickle chips the night before. Whoops!
This was such a great recipe because the beautiful peaches I had bought the day before tasted like...well they tasted like nothing and they certainly weren't sweet. So, you don't even need sweet peaches to make this awesome drink. Sour tasting ones work just fine!
The biggest problem was having to share this with everyone at home. I wanted it all to myself but that didn't really happen. Every time I make something like this, especially using fresh fruit, I wonder why I don't do it all the time!! It was that good. It will be a summer staple around here and a must try for you.
This could easily become an adult beverage with a bit of white rum or bourbon. Yep it could.
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