Fire Island Cookbook Recipe: Gazpacho

No bio available

Gazpacho from The Fire Island CookbookThis classic and cooling summer soup is a beachside staple, and easy to make. From The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen.

MAKES 8 SERVINGS
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island—or whichever beach you call home.

1/2 loaf of yesterday’s French bread
4 cloves garlic
3/4 cup extra virgin olive oil
8 pounds local tomatoes (8 to 12 tomatoes), seeded and cut into large chunks
1 green bell pepper, cut into large pieces
1 Italian frying pepper, cut into large pieces
1 jalapeño pepper, seeded and cut into large pieces
1 cucumber, peeled and cut into large chunks
1 medium Spanish onion, cut into large chunks
1 tablespoon salt
1 teaspoon ground cumin
1/4 cup sherry vinegar
Chopped tomatoes, green bell pepper, and onion, for garnish

1. Using your hands, break the bread into big chunks and soak in water for 10 minutes.

2. Squeeze the excess water out of the bread and transfer the bread to a food processor. Add the garlic and oil and process until smooth. Add the tomatoes, peppers, cucumber, onion, salt, and cumin. Process until you achieve a smooth consistency. Add the vinegar and process for 30 seconds. Blend in 1 1/2 to 2 1/4 Cups cold water, depending on the desired consistency, and refrigerate until ready to serve.

3. To serve, divide the gazpacho among 8 bowls and garnish with chopped tomatoes, green pepper, and onion.

WINE
Burgáns Albariño
Albariño; Rias Baixas,
Galicia, Spain

The rich minerality and bright apple notes of this wine from Galicia pair beautifully with this fresh and spicy gazpacho.

Get fit. Find nutrition facts. Live a healthy lifestyle. Sign up for our newsletter!

Joy of Cooking, Chicken Poblano, Joy of Cooking recipe

Joy of Cooking Recipe: Chicken and Bean-Stuffed Poblanos

Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

Wedding_couple_closeup_567

How to Coax Your Relationship to the Next Level

Bethenny Frankel is the four-time bestselling author of Skinnydipping, A Place of Yes, Naturally Thin, and The Skinnygirl Dish. She is the creator of the Skinnygirl brand—which extends to cocktails, fitness, and health—and currently stars as the host of her own talk show, Bethenny. She has been named one of the Top 100 Most Powerful Celebrities by Forbes magazine and is regularly featured in both Health magazine and Glamour. She is a graduate of the Natural Gourmet Institute for Health and Culinary Arts. Bethenny lives in New York with her daughter, Bryn, and dog, Cookie.

More Stories >