Bob Correll
R.I.P. 3/31/2022
I've been grilling, but nothing unusual, so I haven't been taking pics.
Thought I would share this non-cook though, it's a good way to use summer's fresh vegetables.
I've been making this for years, and found a recipe close to mine:
http://www.food.com/recipe/v-8-gazpacho-24103
Except I add a tablespoon of evoo, and 2 tablespoons of vinegar.
The beauty of it is that you can use whatever you have on hand, and whatever vegetables you like.
It's best after 24 hrs. in the fridge.
This is what I used yesterday, but not all of the onions:
We're having great weather this week, highs in the 80's and low humidity, so yesterday I made a pot of chili for supper.
And today's lunch was gazpacho and toasted cheese.
In closing I just want to say that I heart you guys and gals!
Thought I would share this non-cook though, it's a good way to use summer's fresh vegetables.
I've been making this for years, and found a recipe close to mine:
http://www.food.com/recipe/v-8-gazpacho-24103
Except I add a tablespoon of evoo, and 2 tablespoons of vinegar.
The beauty of it is that you can use whatever you have on hand, and whatever vegetables you like.
It's best after 24 hrs. in the fridge.
This is what I used yesterday, but not all of the onions:
We're having great weather this week, highs in the 80's and low humidity, so yesterday I made a pot of chili for supper.
And today's lunch was gazpacho and toasted cheese.
In closing I just want to say that I heart you guys and gals!