Gazpacho

Posted bylunchwiththeseasonsPosted inUncategorized

We are enjoying our summer but it’s super hot so I thought we should make some yummy gazpacho soup.Recipe:

2 whole tomatoes roughly chopped

1 whole tomato small diced

1 large cucumber 1/2 roughly chopped and 1/2 small diced

1 red pepper 1/2 roughly chopped and 1/2 small diced

1 red onion 1/2 roughly chopped and 1/2 finely diced

24 ounces of tomato juice

1/2 Serrano pepper (take seeds out if you don’t like to much spice)

3 garlic cloves

Salt and pepper to taste

Cojito cheese for garnish

Shredded fresh basil for garnish

Fresh dill for garnish

Extra virgin olive

In a bowl put the roughly chopped tomato, cucumber, red pepper, red onion, 1/2 Serrano pepper, 3 cloves of garlic and tomato juice. With a hand blender or regular blender blend till smooth.

Now add in the the small diced tomato, cucumber, red pepper and finely diced onion with salt and pepper to taste.

Place in bowls garnish with shredded basil, cojito cheese crumbles, fresh dill leaves and a drizzle of your favorite extra virgin olive oil.

*** a nice addition is a blackened grilled shrimp or too for a little added protein.

Happy cooking

😍 Hi Chef Cassie

Published by lunchwiththeseasons

Hi Chef Cassie was inspired because of my mother, father, sister and brother; even thousands of miles apart food still brings us together. There is not a week that passes that I don't get a "food 911" call/text/email/fb message from one of my family members. Whether it is from the grocery store because my sister can't find fresh ginger and rice noodles or a more simple question as to, "what should I serve with tofu tonight?" Or my father that is one of my inspirations into becoming a chef texts me to find out how to properly thicken his Marsala sauce. Or my brother who calls me in the middle of making pizza dough to make sure he is mixing the yeast in properly. Among other things my mother who also inspired me to be a chef Facebook's me to rush over to her house and help her design a cheese platter and menu for her dinner party she has to prepare in the morning. The big picture is these are "Real Life" scenarios that have inspired me to be your Hi Chef Cassie food advice Column. So message me or follow my posts. I am here to offer my savvy modernistic twist on food recipes in this kooky animated world we live in today. Oh and Ps. Chef Cassie is a graduate of the Culinary Institute of America in New York with the highest degree of a Bachelors or Professional Studies.

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