MAY 29, 2010
Last weekend, Gaby from What’s Gaby Cooking, organized a pot luck with fellow food bloggers. The destination, Will Rogers Beach, life guard station 6. Everyone brought something delicious. Carrie ( Organically Delicious) made oatmeal cream pies and a yummy chicken salad, Brooke ( Food Woolf) made a fabulous cocktail, Marla ( Family Fresh Cooking ) made a salad with everything but the kitchen sink, Gaby made cookies WITHOUT butter, and Esi (dishingupdelights) brought nutella cupcakes – which made my kids happy. Jamie, Eli’s friend, also came to the beach with us and made a moist and delicious carrot cake muffin.
I made Gazpacho which is like eating veggies in a bowl. I love this recipe and so does everyone else who happens to try it. This is great party food! I also made sables; chocolate/orange, hazelnut w/shaved bittersweet chocolate, and almond/lemon.
1 purple onion, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
1 garlic clove
2 large tomatoes, cored and coarsely chopped
1 English cucumber, peeled and seeded, coarsely chopped
1 2-oz jar of pimento‘s drained
3 cups organic tomato juice
1/3 cup red wine vinegar
1/4 cup good olive oil
3/4 cup vegetable stock
dash or two of Tabasco
fresh ground pepper to taste
put the garlic, onion and red bell pepper in the work bowl of a Cuisinart and pulse until diced fine. add the cucumber and the pimentos and pulse some more. add the tomatoes and pulse until you get the consistency you like ( I like mine pretty fine however like a little bits of chunks).
throw veggie mixture into a large glass pitcher. add the tomato juice, red wine vinegar, olive oil, veggie stock, Tabasco, and pepper. give a good stir. chill for several hours before serving.
chopped egg whites
diced red onion
I like to serve this in small coffee mugs or espresso cups. This is the perfect dish if you want to serve a large crowd.