Really. Excellent. Gazpacho.
All because we had it at The Turn House last week, so I had to try my own.
My first visit there, and review.
It’s a locally owned, farm to table menu. They graciously told us what was in the gazpacho, so I came home and tried my version of it.
Recipe: 4 cups watermelon, two large tomatoes, peeled and seeded. Equal amounts of red wine vinegar and olive oil. I used a couple of ounces of them. Half a cucumber, peeled and seeded. Your choice of how much hot pepper and sweet pepper. Two garlic cloves, minced. Salt. Pepper.
Make it to your taste. Your liking. I just throw things in a blender, and adjust.
Perfect for Buy Local Week. What’s not to love around here? It’s watermelon, cantaloupe, tomato and corn season in Maryland. They star in most of our meals. After all, the tomatoes are winning.
Five pounds today. They are making me work hard to preserve them.
Like these. Tomatoes, onion, garlic, pepper, olive oil, salt, pepper, a splash of sugar. Roasted. To put in the freezer to make winter that much more tolerable.
Dinner tonight.
The gazpacho. Cornish hens with local basil and butter. A potato from my CSA. A very good Virginia Viognier.
Buy Local Challenge nailed.
AnnieRie Unplugged 