My kids get to pick their birthday dinner as is the case in many households but in Murph's Kitchen the discussions can begin weeks in advance as it did for Meg's 21st birthday which occurred last week. Meg inherited her parents love of all things food related and is a great chef in her own right. She has loved baking since she was a young girl and has branched out into full blown college foodie. Murph's family and friends have come to expect Gazpacho all summer since Cherie started working her magic with fresh summer veggies in the early days of our marriage. A few years ago Cherie came across a recipe for White Gazpacho which is now a regular item on our summer menus and a big hit every time we serve it to our guests. This Gazpacho includes a refreshing and pungent summer salsa on top making it delectable and refreshing! It can be kicked up and served formally for a nice dinner party or in a plastic cup for a barbecue. Either way, your guests are sure to enjoy this one!
White Gazpacho
Serves 6-8 and this is one of the easiest recipes you'll ever make for a crowd. Make this several hours ahead so the flavors in the salsa merge and the Gazpacho is well chilled. The better the tomatoes, the better the salsa and a good sweet onion like a Vidalia or a Walla Walla really lend great flavors to this dish.
Simple Salsa Garnish
4 Well Ripened Medium Tomates
1/2 Yellow Onion, Finely chopped
3 Tbsp Rough Chopped Cilantro
2 Tbsp White Wine Vinegar
Sea Salt and Fresh Ground Pepper
Remove top portion from tomatoes and roughly chop setting aside in a bowl big enough to hold all ingredients. Finely chop onions and cilantro and add the vinegar and sea salt and fresh ground pepper to taste. Set aside and allow to chill in the frig for several hours prior to serving.
White Gazpacho
3 Large Seedless Cucumbers
2 Large Jalapenos, seeded and finely diced
2 Cloves pressed garlic
1 1/2 Cups Trader Joe's Organic Vegetable Broth (Chicken Broth will do)
2 Cups Plain, Non Fat Yogurt
White Pepper
Sea Salt
Fresh Ground Black Pepper
Seed and finely chop cucumbers and place in blender. Seed ,stem and finely chop jalapenos, press two good size garlic cloves and add to blender. I prefer Trader Joe's Organic Veggie broth but the Chicken Broth is just fine if your prefer. Add the broth along with the non fat yogurt, sea salt and a dash or two or white pepper. Blend well and taste for seasonings. I always add the black pepper last just to ensure that the white pepper has not overpowered the gazpacho. Refrigerate for at least two hours and serve well chilled with a tablespoon of the salsa on top.
Buon Apetito!
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| White Gazpacho Served simply in a Plastic Cup |
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