This accompanies the Spinach Ring

  • 3 Cups Cherry Tomatoes
  • 2 Small Cloves of Garlic, Minced
  • 2 Shallots or Green onions, Finely Chopped
  • 1/3 / Cup Butter
  • Salt and Freshly Ground Pepper
  • 2 Tablespoons Finely Chopped Chives or Parsley

In a heavy skillet sauté garlic and shallots in the butter over low heat for 1 minute.  Add the cherry tomatoes and cook, shaking pan frequently until they are just heated through and slightly soft, but not mushy.  Sprinkle with salt, pepper, chives or parsley,  serve at once.

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Serving Size :  8                                           Preparation Time : 45 minutes


  • 2                                      hot house cucumbers halved and seeded, not peeled
  • 3                                      red bell peppers , cored and seeded
  • 8                                      plum tomatoes
  • 2                                      red onions
  • 6                                      garlic cloves, minced
  • 46 oz                               tomato juice
  • 1/2 cup                           white wine vinegar
  • 1/2 cup                           good olive oil,  (not that much)
  • 1 tablespoon                  kosher salt
  • 1 1/2 teaspoons             pepper, freshly ground

Roughly chop the cucumbers, bell peppers, tomatoes, and red onion into 1 inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped . Do not over process!!!!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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NOTES : Try Parmesan Croutons on top. Garnish with chopped avocado and sour cream or yogurt. Pass some hot pepper sauce.

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Linda McBride's Favorite Recipes and Photographs!