Fresh Gazpacho Soup with Lump Crab
1 cup red onion, fine dice1 cup green bell pepper, fine dice1 cup red bell pepper, fine dice1/2 cup green onion, chopped1 cup celery, chopped fine1 cup cucumber, deseeded, diced1 cup diced fresh tomato1 46-ounce bottle V-8 juice, divided4 whole tomatoes, cored3 cloves garlic, peeled1 tablespoon olive oil1 teaspoon kosher salt1 teaspoon sugar1/2 teaspoon black pepper1 tablespoon Worcestershire sauce3 dashes hot pepper sauce, such as Tabasco, or to taste1 tablespoon white vinegar8 ounces lump crab meatRosemary croutonsSour cream
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 half2 cups of fresh mozzarella, cut into bite size pieces¼ cup fresh basil, chopped½ teaspoon kosher salt½ 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 vinegar2 teaspoons dark brown sugar2 cloves garlic, chopped½ teaspoon salt½ teaspoon freshly ground black pepper¼ 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 sliced1/4 cup fresh basil leaves, cut into strips1/2 cup chopped green onion1 (9 inch) pre-baked pie crust1 cup grated mozzarella1 cup grated cheddar1/4 cup shredded Parmesan cheese1 cup mayonnaiseSalt 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.