RECIPE: SUMMER GAZPACHO IN CUCUMBER CUPS

SUMMER GAZPACHO IN CUCUMBER CUPS

We grow a lot of cucumbers each summer so a tomato and cucumber gazpacho always shows up on my summer menus. They are so nice because guests can shoot the gazpacho and then eat the cup. No clean up! The key is to keep them super chilled so it stays crisp and fresh.

SUMMER GAZPACHO IN CUCUMBER CUPS

Skill Level: Easy

Prep Time: 30 minutes   Cook Time: 2 hours

INGREDIENTS

2 pounds ripe tomatoes, peeled, seeded and diced

1 cup cucumber, peeled, seeded and diced + 6 more for serving

1/2 cup bell pepper, seeded and diced

1/2 cup red onion, diced

1 jalapeno, seeded and minced

1 cup tomato juice

1 handful fresh basil leaves

1/4 cup extra-virgin olive oil

1 clove garlic, minced

1 lemon, juiced

1 teaspoon white wine vinegar

1teaspoon Worcestershire sauce

Dash hot sauce like Tabasco or tiny pinch cayenne

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

INSTRUCTIONS

6 cucumbers, peeled and cut into 2 ½ -3” slices; scoop out the inside but leave at least 1/2 inch on the bottom to create an edible cup. Chill.  

To peel the tomatoes, dip them in boiling water for a few seconds first. (Note: many chefs will then also dip the tomato in an ice bath to stop the cooking. If you only allow the tomato to stay in the boiling water 7-10 seconds, you can skip the ice bath) When cooled, the skin will peel easily. Prep and dice all of the vegetables and put them in a glass bowl. Put the tomato juice in a container. Add the basil leaves and whir with an immersion blender until smooth; strain into the bowl with the prepped vegetables. Add the remaining ingredients. Cover and chill for at least 2 hours up to 6 hours before serving.  Check salt and seasoning before serving. Pour into the cucumber cups and chill again before serving.

RECIPE: SOUTHERN SUMMER SQUASH WITH SWEET ONIONS

Where I live in Alabama, we are able to grow an abundance of yellow (summer) squash in the garden and it is always on the table in the summer. This is the way my mom cooked yellow squash and it is still my favorite way. Although I used black pepper for this batch, my mom only used white pepper for her squash.

For summer squash from the garden, you can cook it with or without onions. We prefer sweet onions but yellow (Spanish) onions are equally delicious. There's also the white pepper vs black pepper debate. Purists will say you must only use white pepper. You can see I opted for black pepper here.

SUMMER SQUASH AND SWEET ONIONS

Skill Level: Easy    Prep Time: 5 minutes

Cook time: 35-40 minutes

INGREDIENTS

6-8 medium yellow squash, sliced

1-2 Vidalia onions, sliced thin

3 tablespoons unsalted butter

1/2 cup cold water

1 teaspoon kosher salt

¼ teaspoon black pepper (the old school way is with white pepper so use that if you have it)

INSTRUCTIONS

Use a large skillet with a lid. Put the butter in the skillet and let it melt over low heat. Once it is melted, add the onions and increase the heat to medium. Stir and cook the onion until it is softened and turns yellow, about 15 minutes. Be careful not to brown the onion, you want to cook them slowly. Add the squash and salt. Stir once. Put the lid on and let it cook for 5 minutes without opening the lid. Stir. Add the water. Bring to a boil and cook without the lid for 5 minutes. Reduce the heat to low. Continue to cook with the lid on, stirring occasionally for about 20 minutes or until the squash is tender. Check seasoning; add more salt and pepper if you need to.

RECIPE: RASPBERRY VANILLA LEMONADE

I love lemonade in the summer... but about 4th of July, I'm ready for something a little different. Here's a delicious spin on your everyday lemonade... by adding raspberries and vanilla bean, you take it to a whole new level. I would not waste this lemonade on the kids. Vanilla beans and raspberries are kinda expensive and they won't know the difference. Save this recipe for your office party, a wedding, girls night, or book club party. Add some raspberry vodka or Chambord liqueur and this lemonade could be on the menu in any top restaurant.

RASPBERRY VANILLA LEMONADE

Makes about two quarts but it depends on how strong you want the lemonade to be- you can stretch it to a gallon by adding more water. I like it strong because it is always diluted when you add ice. 

Change up your lemonade recipe for this delicious Raspberry Vanilla Lemonade... incredible! And with some hi-test mix-ins, you can craft a specialty cocktail everyone will love.

INGREDIENTS

2 pints fresh raspberries

2 cups fresh squeezed lemon juice

2 cups sugar

2 cups water

1 vanilla bean

2 quarts cold water*

* add the water to your taste. More if you like it weak, less water if you like it strong. I used about 1 quart water and then added a splash of chilled club soda at serving time to make it a bit fizzy.

OPTIONAL INGREDIENTS

Raspberry vodka

Chambord

Chilled club Soda

Lemon wheels

First, make the simply syrup. Put the sugar and water (equal parts) in a pan and bring to a boil, stirring occasionally. Turn off the heat. Split the vanilla bean down the middle, do not cut it all the way through. Use the tip of your knife to remove the tiny brown seeds inside the vanilla bean. Scrape those into the pan and put the entire pod into the pot and allow to cool completely. I usually put this into a canning jar and store it in the fridge. I leave the vanilla bean in the jar but remove it before using.

For the lemonade: Put one pint of raspberries and the Chambord (if using) into the bottom of the pitcher. Let the berries soak up the Chambord for a while. Use a wooden spoon and mash them to get as much juice as you can out of them. I actually whirred them up with my immersion blender to puree them but you can do it either way. Add the lemon juice and stir together. Add half of the vanilla simple syrup. Stir. Taste. Add the water to your taste. I used about 1 quart cold water and added more of the simple syrup to my taste. But I happen to like it a bit sweet and really strong. Add the remaining raspberries.

If you are adding alcohol, reduce the amount of water to 2 cup. Add 2 cups raspberry vodka. At this point, I sometimes like to put it into the freezer for a few hours and get it slushy. I add one or two bottles of chilled club soda at serving time. If it is a hot day and the temperature requires lots of ice, I always make the lemonade strong without a lot of extra water because as the ice melts, it waters down the lemonade. Just something to think about.