Fresh Gazpacho Soup with Lump Crab
1 cup red onion, fine dice
1 cup green bell pepper, fine dice
1 cup red bell pepper, fine dice
1/2 cup green onion, chopped
1 cup celery, chopped fine
1 cup cucumber, deseeded, diced
1 cup diced fresh tomato
1 46-ounce bottle V-8 juice, divided
4 whole tomatoes, cored
3 cloves garlic, peeled
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon sugar
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
3 dashes hot pepper sauce, such as Tabasco, or to taste
1 tablespoon white vinegar
8 ounces lump crab meat
Prepare and chill this soup at least 8 hours before serving.
In a large bowl, combine onion, bell peppers, green onion, celery, cucumber and diced fresh tomato. In the bowl of a food processor or blender fitted with a metal blade, combine 4 cups of the V-8 juice with 4 whole tomatoes, garlic, olive oil, salt, sugar, pepper, Worcestershire sauce, hot pepper sauce and white vinegar. Blend or process until mixture is pureed well. Pour half of the puree into the bowl with the chopped vegetables. Add the remaining V-8 juice to the processor bowl or blender container. Process or blend to combine well. Pour puree into bowl with vegetables. Stir well and taste to adjust seasonings. Garnish with 1/3 cup lump crab and a dollop of sour cream.
Cover bowl and refrigerate for 8 hours or overnight. Serve well chilled, with a celery stalk in each bowl and small bowls of sour cream, chopped green onions and croutons for guests to add as they wish.
Caprese Picnic Salad
3 cups grape tomatoes, cut in half
2 cups of fresh mozzarella, cut into bite size pieces
¼ cup fresh basil, chopped
½ teaspoon kosher salt
½ teaspoon fresh grated pepper
In a large bowl, mix together the tomatoes, mozzarella and basil. Toss with dressing and place in an airtight container. Refrigerate at least 4 hours before serving.
¼ cup balsamic vinegar
2 teaspoons dark brown sugar
2 cloves garlic, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper (more if you like spicy)
¾ cup olive oil
In a small bowl, add the balsamic vinegar and brown sugar. Whisk together till well combined. Add garlic, red pepper, salt and pepper and stir. While whisking liquid pour the olive oil in slowly. Whisking well until the oil is completely emulsified.
4 tomatoes, peeled and sliced
1/4 cup fresh basil leaves, cut into strips
1/2 cup chopped green onion
1 (9 inch) pre-baked pie crust
1 cup grated mozzarella
1 cup grated cheddar
1/4 cup shredded Parmesan cheese
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.