August 30th, 2022

Broccoli Salad, Vichysoisse, Recipes, Hot Summer, Soup, Salad, Southern Delaware, Delaware Beaches

I don’t know about you but it is still very much summer weather out there even though the official end of summer is around the corner.

The Second Season in our beaches is the best!!

Salad and cold soup are on my mind this week.

The first is a Broccoli Salad. Refreshing, easy to make and lots of flavor. If you don’t want to use fat free mayo, I suggest Duke’s. My favorite.

Vichyssoise is a classic Julia Child recipe. It is a cold soup. So simple which reminds me that the best things in life tend to be simple.

For some reason you don’t see it offered at restaurants. Hot and humid weather is perfect for this soup. It does have cream but I used a Light Table Cream. You can also find a “fat free” cream. The chives are a must for garnish.

The recipes come from a binder of recipes written by my late Mother in Law, Louise. She called it Recipes, Begged, Borrow, & Stolen.

They are Tried & True??

Remember that AboutMyBeaches has it’s own FB page and it is on Instagram as well.

And here on this blog you can check back to find out about, events, restaurants, reviews, where to shop and what to cook for dinner.

July 7th, 2012

Cold Soup, A “Liquid Salad”, Too Hot to Cook, Gazpacho is the best Summer Soup, Recipe, Easy, Gluten Free

A scorcher, that’s for sure!!  101 degrees at the Delaware Beaches.  I am not kidding when I tell you that a Gazpacho would be the perfect hot summer meal. 

I was looking for some local vine ripe tomatoes; they burst with flavor.  Our local tomatoes, at the Delaware Beaches, are coming in and one of the first to have them is Fifer Orchards.  Even though their farm is in Camden-Wyoming, they do have a Fresh Market located on Rt. 1 North at the corner of Cullen Street, in Dewey Beach.   They looked gorgeous!!

I feel that a Gazpacho is a liquid salad.  It is so refreshing and it takes very little time to make.  The ingredients are found most everywhere. 

The Gazpacho is typically Spanish but it certainly has traveled the globe. Its origin is the South of Spain.  From Andalusia, which is in the southernmost province of Spain.  

We all have a variation of this delicious soup; mine is no different.  I sort of borrowed the recipe from a friend, Sherrie.  Then, I made it my own. 

The garnish of jumbo Maryland lump crabmeat rolled on Old Bay seasoning, definitely says Southern Delaware!!  Hope you like it.

Summer Gazpacho

3 ripe tomatoes (depending on the size you might need 4)

1 cucumber, peeled and diced

1/2 green pepper, diced

1/2 sweet onion, diced

1 cup Low Sodium V-8 Juice

2 tablespoons Olive Oil

2 tablespoons apple cider vinegar or red wine vinegar (I used Pompeian red wine vinegar.)

A couple dashes of Tabasco (or maybe more)

2 teaspoons of Worcestershire Sauce

Salt (optional)

Pepper to taste

Jumbo lump crabmeat rolled on Old Bay Seasoning (My crabmeat was from Jimmy Lynn’s Seafood on 18226 Coastal Highway, Lewes, DE)

Garnish:  Diced vegetables; peppers, all colors, tomatoes, avocado, green onions, cilantro

Place all ingredients in the blender, except the crabmeat. 

Cover and blend until smooth.

Adjust seasonings.

Chill

Garnish, serve and enjoy!!

This recipe serves 4.  It can easily be doubled; just do it in batches.

Note:  In many recipes, a slice of day old bread is also added.  I have done it in the past but not this time.  Please use a gluten free bread if you decide to do so, and have to follow a gluten free diet.

This gazpacho can be just your meal but it can also be the start of a great summer dinner, as well.  Just use small bowls; it will serve about 6 people then.

Stay cool!!