Saturday light lunch on the patio with friends
So it was a nice change of pace to host an afternoon nosh with friends who had spent a few arduous hours of wine tasting and competitive shopping at the local liquor store’s warehouse sale. Wine with lunch? Okay just a little and make it white, crisp and chilled, please.
- Farmstand Gazpacho, served chilled
- Assorted cheeses and salami, served with bread and crackers
- Louis Latour Montagny Les Grande Roche 2014 French Chardonnay – crisp, dry, yet round and luscious
- Mt. Beautiful Sauvignon Blanc from New Zealand – lovely floral and melon notes but not sweet
I am a big fan of summertime soup when local produce is fresh, colorful and abundant, but we’re not always in the mood for turning on the stove. This tasty chilled gazpacho feels your pain and will turn it into joy. The flavors and textures scream Happy Summer! while also providing a little vinegary bite. Yum. It’s also perfect for picnics, chilled in a thermos and served in small cups. But plan ahead – it needs to chill and flavor-meld for 4-6 hours before serving.
Click on the photos to enlarge them and read the captions.
Recipe source: Sheila Lukins via Epicurious
- 2 cups peeled and diced (1/4 inch) hothouse cucumber
- 2 cups diced (1/4 inch) red bell pepper
- 2 cups diced (1/4 inch) ripe tomato
- 1/2 cup diced (1/4 inch) red onion
- 2 cups tomato juice
- 1/2 cup red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 2 dashes Tabasco sauce
- Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and Tabasco. Season with salt and pepper and toss.
- Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents.
- Return the pureed mixture to the bowl and stir to combine.
- Refrigerate for 4 to 6 hours before serving. You can easily double this recipe for a large party.
What are your favorite hot weather, no-cook recipes? Share in the comments, please.