As promised, here are the recipes from our luncheon on Wednesday.
6 large ripe tomatoes (heirloom if you have them)
2 sweet red or yellow peppers (1 of each is nice)
1-2 jalapeno peppers
1 medium sweet yellow onion
1 large shallot
2 large hothouse cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups canned tomato juice (Sacramento)
Pinch of cayenne pepper
Salt and pepper to taste
1/2 cup fresh dill, chopped
Wash and prepare the veggies, core and coarsely chop tomatoes; save the juice. Core, seed and coarsely chop peppers. Peel and coarsely chop onions and shallots. Coarsely chop cucumbers.
In the food processor, puree the vegetables in small batches, adding tomato juice mixture as necessary. I like to keep the veggies coarse but it’s OK to puree completely. Depending on the juiciness of the tomatoes, you may need more tomato juice. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and stir in cayenne, salt, fresh ground pepper, and dill. Cover and chill for at least 4 hrs. It’s always better the next day. I stir and correct seasoning before serving and serve with a small dollop of sour cream. The longer gazpacho sits, the more the flavors develop.
I use a very flavorful olive oil from a shop in Hudson, New York by the name of Olde Hudson (Olio Extravergine di Oliva) and a Cabernet Sauvignon Red Wine vinegar.
CHICKEN CAPRESE SALAD
Okay – this recipe is so easy that I am almost embarrassed to tell you about it. But it is the perfect salad for a hot and humid day – easy to make and delicious to eat!
- grape or mini heirloom tomatoes, halved
- spicy marinated bocconcini, herbed olive oil reserved
- diced rotisserie chicken
- Yep, you read this correctly – rotisserie chicken right from the market!!!
Pick the bocconcini out of the herbed olive oil. Quarter and transfer to a bowl. Add the tomatoes and the chicken. Drizzle with herbed olive oil and toss gently to combine; season with kosher salt and freshly ground black pepper.