Oh Notebook One, you were the one that started it all.
I no longer recall why I decided to buy a notebook and start copying recipes. But I'm glad I did.
I guess I must have needed some writing paper, as this 80 page notebook has a 2 page table of contents, and 64 pages of recipes.
I started out this book with recipes from my Mom, from my friends Mom's (mostly sweets), and some of the few dishes that my boyfriend at the time would eat. Then around page 32 I discovered vegetarian magazines, which fills out the rest of the book. My boyfriend was horrified, as he lived by some sort of "If there's no meat, I don't want to eat" code. For a couple of years most of the veggie recipes went untried. But then we broke up and that was that.
It wasn't easy to pick a new recipe to make from Book 1, even though there's got to be at least 30 recipes I haven't tried yet. Risotto? Cinnamon buns? Ooooh - Watermelon Margaritas! But because we'd scored some really nice and flavorful tomatos, I chose Mexican Gazpacho.
I didn't write down where this came from - who knew 10 years later I'd have a food blog? Who even knew what a blog was? but I think it was a vegetarian magazine. The soup itself gets an A. Very healthy, no fat, and fast to make. Just finely chop (or chuck in a food processor like I did) your ingredients, mix them together and you're ready to go. I loved the freshness and the zing from the vinegar and hot sauce. I had it for lunch 4 days in a row.
Spicy Mexican Gazpacho
recipe unknown
3 cups peeled and chopped tomatos
1/2 cup finely chopped green pepper (I used red)
1/3 cup finely chopped red onion
2 cloves garlic, minced
1 cup peeled, seeded and diced cucumber
1/3 cup red wine vinegar
2 tb lime juice
hot sauce
In a large non-reactive bowl combine all the ingredients and mix well. Cover and refrigerate until well chilled, about 8 hours. To serve, mix again and ladle into bowls. OR puree half of the mixture in a food processor, mix into the remaining gazpacho and serve.
Makes 6 servings.
I no longer recall why I decided to buy a notebook and start copying recipes. But I'm glad I did.
I guess I must have needed some writing paper, as this 80 page notebook has a 2 page table of contents, and 64 pages of recipes.
I started out this book with recipes from my Mom, from my friends Mom's (mostly sweets), and some of the few dishes that my boyfriend at the time would eat. Then around page 32 I discovered vegetarian magazines, which fills out the rest of the book. My boyfriend was horrified, as he lived by some sort of "If there's no meat, I don't want to eat" code. For a couple of years most of the veggie recipes went untried. But then we broke up and that was that.
It wasn't easy to pick a new recipe to make from Book 1, even though there's got to be at least 30 recipes I haven't tried yet. Risotto? Cinnamon buns? Ooooh - Watermelon Margaritas! But because we'd scored some really nice and flavorful tomatos, I chose Mexican Gazpacho.
I didn't write down where this came from - who knew 10 years later I'd have a food blog? Who even knew what a blog was? but I think it was a vegetarian magazine. The soup itself gets an A. Very healthy, no fat, and fast to make. Just finely chop (or chuck in a food processor like I did) your ingredients, mix them together and you're ready to go. I loved the freshness and the zing from the vinegar and hot sauce. I had it for lunch 4 days in a row.
Spicy Mexican Gazpacho
recipe unknown
3 cups peeled and chopped tomatos
1/2 cup finely chopped green pepper (I used red)
1/3 cup finely chopped red onion
2 cloves garlic, minced
1 cup peeled, seeded and diced cucumber
1/3 cup red wine vinegar
2 tb lime juice
hot sauce
In a large non-reactive bowl combine all the ingredients and mix well. Cover and refrigerate until well chilled, about 8 hours. To serve, mix again and ladle into bowls. OR puree half of the mixture in a food processor, mix into the remaining gazpacho and serve.
Makes 6 servings.
11 comments:
There is no way we would get good, or even okay tomatoes here now, but I am going to save this recipe for the summer! This sounds nice.
I'm impressed with the notebook collection. I have a box of oddsa and ends cutouts that I really need to organize. Im happy you are blogging so now you can share.
What a great first recipe from your books - easy to follow and I can taste it already - fresh, tangy, yum!!
Sara, I am so impressed with your notebooks and intrigued as well. Your hand writing is gorgeous. Not to mention this recipe sounds fantastic. Too bad all I can get tomato wise here right now are grainy and tasteless. But I'm saving it for my Early Girls!
It looks nice and easy. I love gazpacho--it's so refreshing!
I have still never tried gazpacho, but it is on the list for the summer! Mexican spicing is a great idea, I love the addition of lime juice, even a bit of jalapeno might be nice!
Gazpacho . . . I'd have it everyday myself! Even in the cold weather it would be grand if there were only some tasty tomatoes here.
Looks like something I started quite a few years back only yours is much more organized!
I love living on soup and leftovers for the week!!
Gazpacho!! I really like gazpacho, much more than my family. It was one of the first recipes I posted/talked about last summer. This looks great - I bet a good canned tomato (no citric acid, please!) would stand in very well right now. Well, maybe not today - it snowed all day. BTW, you're handwriting is great! You are definately writing the invitations to my next wedding!
WOW!! Reading my comment makes it sound like the gazpacho more than I like my family. I'm sure the gazpacho is really good, but I'm sure I would like my family more than the gazpacho. What I meant to say was I like gazpacho more than my family likes gazpacho.
Aw Mike, I knew what you meant! Who could like gazpacho more than they liked their family????
Now maybe if we were talking about a good steak, or some kind of potato dish.....
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