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A fruity take on traditional gazpacho.
Bring a pot of water to boil.
To easily peel the Roma tomatoes, make a small “X” on the non-stem end of each tomato with a sharp knife. Dunk the tomatoes in the boiling water for about 30 seconds and then remove them with a slotted spoon. Rinse the tomatoes under cold water and the skins of the tomatoes should easily peel back. Peel all of the Roma tomatoes.
Add tomatoes to a food processor along with 2 cloves of garlic. Process until smooth. Strain the mixture into a large bowl to remove seeds. You should be left with a few cups of really fresh tomato juice.
Roughly chop onion, cucumber, red pepper and celery. Put them into the bowl of your food processor and pulse a few times. The mixture should be slightly chunky. Add this into the tomato juice. Add washed cherry tomatoes and strawberries to food processor and pulse. These should be even chunkier than the other vegetable. Don’t over-process them!
Stir cherry tomatoes and strawberries in with the vegetables and tomato juice. Stir in olive oil and vinegar, then season with salt, pepper, sugar and chopped chives. Chill for a few hours in the fridge. Adjust flavors before serving; it might need an extra pinch of salt.
If you don’t have access to a food processor, you can push the tomatoes through a sieve with your hands to get their juice and then very finely chop all the ingredients.
Serve very cold and garnished with chopped chives.
This recipe was created by Nick Evans, the blogger behind Macheesmo.
Perfect rainy day soup and quick enough for mid-week supper! Great as a first course or as an entree with a nice spring mix salad and some wonderful crusty bread. And don’t forget about the rest of the bottle of white wine.
I found this copycat recipe online—it really does taste remarkably similar to Wendy’s Chili, only it’s a bit heartier than what I usually get when I hit my local drive-thru. Be warned, this recipe makes a ton—it’ll fill a 5 1/2-quart Dutch oven almost to the rim. Add cheese or sour cream if you like, but they’re really not needed here.
Collards, black-eyed peas and smoky bacon make this delicious take on Hopping John soup.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!