Gazpacho

A recipe for gazpacho was my first request since starting this blog so it had to come pretty early on. Besides its summer, our gardens and farmers markets are just bursting with the freshest ingredients for this summer favorite. Make a big bowl of this cold soup, it keeps well for a couple days but the veggies start to get soft after that and I like mine with a bit of crispness still in it.

Gazpacho

1 hothouse cucumber halved, (seeding or peeling is optional depending on your preference)

2 red peppers cored and seeded

4 plum tomatoes

3 stalks celery (leaves add flavor)

1 red onion

3 cloves garlic minced

3 cups V8 or tomato juice (low sodium)

1/4 cup red or white wine vinegar

1/4 cup good olive oil

sea salt and black pepper to taste

Rough chop the vegetables into 1 inch chunks. Put each vegetable separately in food processor and on pulse until coarsely chopped or finely mince by hand. Do not over process!

After each vegetable is processed combine them in a large bowl and add the remaining ingredients.Mix well and chill. The longer this soup chills the better the flavors develop, so make it early. And serve it for lunch or dinner, Want to add a little protein? Toss in a couple cooked shrimp when you serve. Yum!!!

Coconut Panna Cotta

I need to start this blog off with a bang, so the best recipe that I have made lately is a banging dessert. It's fast and easy to put together with an "all day in the kitchen" reward!

 Coconut Panna Cotta with Pineapple.

1 Tablespoon Gelatin

15 oz Coconut Cream, (Coco loco or similar product)

13.5 oz Coconut Milk

2 Cups Chilled Whipping Cream

1/4 Cup Powdered Sugar

Chunks fresh pineapple or really any fruit of your choice.

Sprinkle the gelatin onto 1/4 cup water to soften. Heat the coconut cream and coconut milk until the sides start to bubble, lower the heat and whisk in the softened gelatin stirring until the gelatin is completely dissolved. Fill a large bowl with ice cold water. Strain the coconut mixture into a bowl that sits firmly in the bowl of ice cold water. Continue stirring the mixture to cool but not to set it. If mixture starts to set, remove it immediately. Remove the bowl of coconut mixture and empty out the cold water and wipe the bowl dry. While the bowl is still chilled stir the whipping cream and powdered sugar until sugar is dissolved. Stir into coconut mixture and mix well. Divide mixture into 6 custard cups or 6 oz ramekins. Chill until firm, at least 6 hours. Serve with the fresh fruit or as is, it really is good enough to be served plain.

I know I said I would supply the nutrition facts with my posts but its dessert. The facts on dessert would deter some people from making them, this is not a dessert you don't want to try. If you really want the facts, email me and I will send them to you. But make this dessert, impress someone you love with a great panna cotta, even if that someone is yourself!