Happy Fourth of July! It’s HOT here today and I’m doing as little as possible. I went to the Farmer’s Market yesterday morning and bought some wonderful produce. I fixed gazpacho for dinner and peach ice cream for dessert. Delicious.
I’m looking for feedback! I’m going to give away several of my 30 Days of Creativity creations and the way you enter is by making a comment answering a specific question. Here is the first item I’m giving away:
UPDATE: This giveway has a winner and is now closed. Thank you!
From Day 28 of the 30 Days of Creativity project this is a bottlecap necklace featuring a snippet of map with my town, San Rafael, California, highlighted with a little red jewel. It is on a cord and accented with some aquarium tubing beads.
Here is how you enter this giveaway: In the comments section of this post, write down what your favorite creation that I made from the 30 Days of Creativity was and why. It doesn’t have to be something you would make, although that is ok too. If you don’t really want the necklace, you can put that too, but I’d still love your feedback.
You have until Friday, July 8 to enter. To pick the winner, I will number the comments (omitting my responses and anyone who either doesn’t want the necklace or doesn’t follow the rules) and randomly pick a number with this nifty free random number generator. I’ll send an email to the winner and they will have three days to respond. If they don’t respond, I’ll pick another number. Once I have my winner, I will get their shipping address via email and send them the necklace! Feel free to share this with your friends.
In the meantime, here is my gazpacho recipe. I believe I got this from Sunset magazine years ago but I can’t find it in their online archives or in my own well-thumbed collection of recipes. In fact, this is hardly a recipe and more of a method… You need delicious tomatoes and warm weather for this cold soup to really work. This is a build-your-own-bowl gazpacho and it’s a perfect, cool supper for a hot, summer day.
Serves 4 to 6
3 – 4 ripe tomatoes
1 cup cherry or grape tomatoes, cut in half
1 cup cucumber, diced (I prefer English cucumber with the skins left on)
1 bell pepper (red or yellow), diced
3 -4 stalks celery, sliced
1 avocado, cut in chunks
1/2 small bunch cilantro, finely chopped, including stems
2 or 3 green onions, thinly sliced
3 cups low-sodium tomato juice
1 cup low sodium chicken broth
a lime, cut in wedges
salt and pepper
chile flakes (optional)
Tabasco Sauce (optional)
Peel and seed the tomatoes and cut into chunks, saving as much juice as possible. Put the tomato chunks and juice in a small serving bowl. Arrange the other cut up vegetables on a platter. Put chopped cilantro and green onions in small bowls. I usually just put the can of tomato juice and the broth right on the table but if you want to be fancy, you can put these in pitchers.
Each person puts whatever combination of veggies in their own bowl that looks good to them, and pours in their desired amount of tomato juice and some broth (or not) and garnishes it with whatever mix of lime, cilantro, olive oil, and chile flakes they desire. This way, if one person doesn’t like cucumber and another would prefer to omit cilantro, everyone can have it just the way they want.
In fact, Rem didn’t have any at all and so I’m going to enjoy another bowl for lunch. I know many gazpacho recipes call for croutons, bread crumbs or stale bread in some variation. I prefer some good bread on the side.
Mine included orange bell pepper and some pea shoots. Shrimp is an excellent addition to this salad-like soup.
Stay cool and good luck with the contest. I will post a winner once I’ve heard back from them and have a shipping address.