Arlene Wright-Correll

Andalusian Gazpacho or Stuff That Dreams are Made Of©



Posted: Saturday, September 06, 2008

by
http://www.learn-america.com

As I have said many times we love Spain and the last time we went we stayed at about 10 different hotels during the 14 days we were there. Most times we did breakfast and dinner at these hotels, usually taking lunch or our mid-day meal wherever we were sightseeing.

One of the many things I like about Mediterranean dining is that there are lots of vegetables used in their cooking and lots of herbs.

When one travels to different parts of a country, including our own wonderful United States, one gets to try the local cuisine and in Spain one of the two dishes you can count on getting most any place is Paella and Gazpacho.

But Gazpacho when it is made correctly is the most wonderful taste on one's tongue.

For gardener's who basically have all these ingredients in their organic garden then this recipe or one similar should be made part of their summer meal planning.

Most of us see gazpacho in Mexican/American restaurants made as a sort of mild salsa looking deal. However, here is a good recipe that can be served as the finished recipe but it can also be pureed once it is cooked and then served in elegant glasses for an extra bit of finesse. My favorite way is to puree it and it becomes a delightful, smooth, pink, cold ambrosia of the Gods!

Andalusian Gazpacho



Ingredients

1 cucumber, peeled and diced

1 green bell pepper, diced

5 green onions, chopped

2 cloves garlic, minced

3 tomatoes, diced

2 stalks celery, diced

2 1/2 cups cooked navy beans,

rinsed and drained

2 tablespoons olive oil

6 tablespoons red wine vinegar

1 (46 fluid ounce) can tomato juice

1 teaspoon ground cumin

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

1/2 tablespoon minced fresh oregano

1/4 teaspoon salt

Directions

In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper,

green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and

tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust

spices and seasonings to taste. Chill in refrigerator at least 4 hours before

serving cold.

I love serving this in stemmed glasses such as large burgundy glasses or an Embassy Cocktail Champagne glass just for the elegance of it whether I am having it alone or serving it to guests. Of course a bowl does just as well.

"Tread the Earth Lightly" and in the meantime May your day be filled with Peace, Light and Love,

Author's note: This article was originally written for GreenThumbArticles.com

About the Author & Artist. Arlene Wright-Correll (1935- ___), popular American award winning Artist, published author, columnist, & is the resident art instructor for Avalon Stained Glass School, at the age of 68, decided to pick up her paint brushes again after 54 years and paint.  She is a cancer and stroke survivor who is able to strive forward each and everyday to welcome the beauty of this small planet.  She also is a China & Porcelain painter, Sandblasting & Etching, Stained Glass & fused glass Artisan. She is one of the six KY Artists who worked 6 months to create the dolls for Journey Jots in 2006 and a Smithsonian Institute art exhibit in 2008. Her published books can be found here . She is also a featured writer for GreenThumbArticles.com and teaches Art Vacation Holidays at Avalon Stained Glass School and Creativity Center.

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