Happy New Year Bloggers! I am going to try something different this year now that so many of you are really setting the bar high with your wonderful blogs. This old dog is not that techie…LOL…but like John Glenn I can take small steps. Hence my New Years resolution to use actual photos of the recipes when I cook them.
I thought the cocktail looked quite nice in the ice cream dishes we got from our friends one Christmas. Here is the recipe –
Traditional Mexican Shrimp Cocktail (food.com)
- 1 (48 ounce) can V8 vegetable juice (spicy if desired)
- 2 avocados, chopped
- 2 cucumbers, seeded and chopped
- 1 medium red onion, chopped
- 1⁄2 bunch cilantro, chopped
- 1 lb. large shrimp, peeled, de-veined and steamed or just buy frozen cooked and thaw
- 2 limes, quartered
- 4 dashes Tabasco sauce
Mix all ingredients in a large nonreactive container.
Chill and serve with limes and Tabasco sauce.
Do not over-cook the shrimp, as they will become tough!
Be careful when steaming the shrimp; you do not want it tough.
AND here is a BONUS..ta dah…if you do not use all of the mixture, put it into a blender and make…GAZPACHO…refrigerate for tomorrows meal!
Gazpacho is a soup made of raw vegetables and served cold, usually with a tomato base, originating in the southern Spanish region of Andalusia. Gazpacho is widely eaten in Spain and neighbouring Portugal, (spelling gaspacho), particularly during the hot summers, as it is refreshing and cool.
Our friend Bev had us over for dinner a while back and served this wonderful WHITE gazpacho. It would make an incredible appetizer before your Easter dinner. Serve it very cold with the slivered almonds as indicated.
Spanish White Gazpacho Soup
6 slices hearty white sandwich bread, crusts removed
4 cups water
2 ½ cups (8 ¾ ounces) plus ⅓ cup sliced blanched almonds
1 garlic clove, peeled
3 tablespoons sherry vinegar
Kosher salt and pepper
Pinch cayenne pepper
½ cup extra-virgin olive oil, plus extra for drizzling
⅛ teaspoon almond extract
2 teaspoons vegetable oil
6 ounces seedless green grapes, sliced thin
Instructions Serves 6 to 8
This rich soup is best when served in small portions (about 6 ounces).
1. Combine bread and water in bowl and let soak for 5 minutes. Process 2 1/2 cups almonds in blender until finely ground, about 30 seconds, scraping down sides of blender jar as needed.
2. Using your hands, remove bread from water, squeeze it lightly, and transfer to blender with almonds. Measure 3 cups soaking water and set aside; transfer remaining soaking water to blender.
3. Add garlic, vinegar, 1 1/4 teaspoons salt, and cayenne to blender and process until mixture has consistency of cake batter, 30 to 45 seconds. With blender running, add olive oil in thin, steady stream, about 30 seconds. Add reserved soaking water and process for 1 minute. Season with salt and pepper to taste. Strain soup through fine-mesh strainer set in bowl, pressing on solids to extract liquid. Discard solids.
4. Measure 1 tablespoon of soup into second bowl and stir in almond extract. Return 1 teaspoon of extract mixture to soup; discard remainder. Chill for at least 3 hours or up to 24 hours.
5. Heat vegetable oil in 8-inch skillet over medium-high heat until oil begins to shimmer. Add remaining 1/3 cup almonds and cook, stirring constantly, until golden brown, 3 to 4 minutes. Immediately transfer to bowl and stir in 1/4 teaspoon salt.
6. Ladle soup into shallow bowls. Mound an equal amount of grapes in center of each bowl. Sprinkle cooled almonds over soup and drizzle with extra olive oil. Serve immediately.
I know. I know. TWO recipes in one week. With the upcoming long weekend I wanted to share this with everyone because it is so great for a group if you increase the quantities. We love cold soup and this one I found in Martha Stewart’s Everyday Food magazine that I was going to throw out…yikes! It is incredible!!!!!!!
Andrea Reusing’s Spicy BLT Soup (as found in Martha Stewart’s Everyday Food Magazine Issue 84)
Comments in red are mine as usual.
- 2 pounds assorted tomatoes, roughly chopped (I used 3 average tomatoes so it would be thicker)
- Coarse salt and ground pepper
- 1 small cucumber, roughly chopped
- 2 medium Fresno chilies or jalapenos, stemmed and chopped
- 1/2 small yellow onion, chopped
- 1 garlic clove, smashed and peeled
- 2 teaspoons white-wine vinegar
- 1 slice white bread, crust removed, torn into pieces
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon sugar
- Chopped Egg and Garlic Vinaigrette (see below)
- Croutons, crumbled cooked bacon, and sliced lettuce (We bought some of the Hormel pre-cooked bacon at Costco and I used that slightly re-heated in the microwave for 45 seconds).
- Sprinkle tomatoes with 1/4 teaspoon salt; let sit 10 minutes. In a blender, combine tomatoes, cucumber, chilies, onion, garlic, vinegar, bread, oil, and sugar and puree until smooth, about 1 minute. Pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. (For a thicker soup, do NOT sieve it). Cover soup and refrigerate until cold, about 2 hours (or up to 3 days). Season to taste with salt and pepper and serve with a drizzle of vinaigrette and desired toppings.
Chopped Egg and Garlic Vinaigrette
Separate the whites and yolks of 2 hard cooked extra-large eggs. In a small bowl mash the yolks and stir in 1 clove of garlic, mashing into the paste 1 T. finely grated lemon zest plus 2 teaspoons lemon juice and 1/3 cup extra virgin olive oil.
Roughly chop the egg whites into the soup before serving. Season to taste with salt and pepper.
The recipe says it makes 4 servings, but as a main course, it really makes two servings for lunch.