Dining Dish (a.k.a, Dara Bunjon) is founder of Dara Does It, which caters to the food industry everything from PR to food styling to cooking instructions, and more. Enjoy her rants, raves, recipes and food adventures, and let her know yours!

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Gazpacho Ole!

1 comment

August 13, 9:44 AM

by Dining Dish, Baltimore Dining Examiner

I thought I would share my gazpacho ole recipe so you can enjoy the summer produce bounty. It is delicious, simple and there is no cooking. Blend your vegetables, oil, vinegar and pour in a big bowl holding tomato juice. Pretty simple.

I run two batches in my blender by splitting everything in half. I like to give a rough chop to the big vegetables so they process easier in the blender or food processor: i.e. green pepper in 8ths.

You can dress this chilled soup with a bit of crabmeat, poached shrimp or scallops on top along with the croutons.

Gazpacho Ole ~ Serves 8

SOUP

          46 ounces              tomato juice
1         medium                green pepper, seeded, rough chop -- divided in 1/2
1         each                       cucumber, ends removed, rough chop -- divided in 1/2
1         medium                red onion, peeled, rough chop -- divided in 1/2
2         large                      tomatoes, rough chop -- divided in 1/2
5         radishes               trimmed and rough chop -- divided in 1/2
2        cloves                    garlic - separated
1/2      cup                        plus 1/2 cup extra virgin olive oil
1         each                      lime, zested fine and juiced -- reserve separately
1/3      cup                       sherry vinegar -- divided in 1/2
                                           salt to taste

TORTILLA CROUTONS

1          teaspoon               ground cumin
1/4        teaspoon               fine sea salt or kosher salt
1/4         cup                        canola oil
2 to 3    each                     8-inch corn tortilla, cut into 1/4 inch by 3 inch strips

SOUP: In a very large bowl pour the tomato juice. You will be adding to it later.

In batches, add half the green pepper, cucumber, red onion, tomatoes, radishes, garlic, extra virgin olive oil, lime juice and sherry vinegar to your blender. Start to blend on slow and then increase to high. When processed pour the contents into the bowl with the tomato juice. Repeat the same process for the 2nd batch. Stir well and chill until serving.

TORTILLA CROUTONS: Combine the reserved lime zest, ground cumin and sea salt. Heat oil in a 12 inch fry pan until near smoking. Add the tortilla strips and fry till lightly golden and crunchy.

Drain the tortilla strips on paper towel and immediately dust with the lime, cumin, salt mixture. Croutons can be made up to 24 hours ahead and stored in an airtight container. There will be plenty so treat the cook and have a couple.

Serve the soup in chilled bowls and top with the tortilla croutons.

Topics: Recipes

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One World Cafe takes the 'Eat In Season' challenge

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December 1, 11:58 AM

Baltimore’s best all-vegetarian dining spot, One World Café, will take Slow Food Baltimore’s Eat in Season Challenge this month from December 8-15. Chef Sue Novak and co-owner Cindy Novak, have created a special locally-sourced, seasonal... Read More
Topics: Restaurant , Buy Local - Eat Local

1st Come. Seconds Served

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November 30, 8:48 AM

The Rolls Royce of cookware, All Clad Ltd is having a seconds sale Friday, Saturday and Sunday: December 5, 6, & 7. You can save 40% to 70% and new stock is offered daily.If you have dreamed of this cookware then it is worth the drive. Make... Read More
Topics: Discount Purchasing

To go boldly where no turkey has gone before

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November 29, 12:15 PM

Let me transport you and your Thanksgiving leftovers (if there still any left) where no turkey has gone before.Click HERE for recipes using your leftovers.... Read More
Topics: Recipes , Fun Video

Stimulate your cooking desires!

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November 28, 11:49 AM

Do you love to cook but there are few people around you that share your passion, who understand why you sit by the TV waiting for the next Top Chef episode and they can’t comprehend why reading a cookbook to you is like reading a great novel? If... Read More
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Gather the family by the fireplace

1 comment

November 25, 11:41 AM

During Thanksgiving some people watch football, some watch parades and some sit around the fireplace sharing family stories. I would like to think that this is what you will do pre and post your Turkey dinner. If you don't have a fireplace... Read More
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What we eat for Thanksgiving

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November 24, 10:24 PM

When the welcoming Wampanoags Indians brought turkey to our forefathers and started the Thanksgiving tradition could they possibly perceive the tradition of bringing family and friends together to share the bounty of the land and its economic stimulus.What... Read More
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7 comments

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What is behind the burner?

11 comments

November 19, 9:26 PM

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