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Gazpacho

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By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | June 21, 2006
Nancy Johnson of Springdale, Ariz., was looking for a lost recipe for a white gazpacho soup. It was served cold like a traditional gazpacho but was heavy on cucumbers and had no tomatoes. Pam Babij of Baltimore sent in a recipe for White Grape-and-Cucumber Gazpacho, which originally appeared in Fine Cooking magazine. She says that she makes this refreshing soup frequently in the summer months and it is always a hit. Because the grapes are frozen before the soup is processed, it is cold enough to eat right away, but it also can be made ahead and refrigerated.
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FEATURES
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,TRIBUNE MEDIA SERVICES | August 5, 2006
Gazpacho, that quintessential summer soup, comes in all colors and flavors. In addition to the traditional red hued, tomato-based original, I've seen recipes for white gazpachos made with cucumbers, and for green ones prepared with scallions and verdant herbs. Some versions are assembled with almonds, while a few "nouvel" variations include additions of shellfish or prosciutto. Last year in a small Parisian bistro, I sampled the most unusual creation to date -- a watermelon gazpacho. A delicious deep rose, the soup was served icy cold and was so enticing on a warm summer night that I asked if the chef would share the recipe.
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FEATURES
By Elaine Strong and Elaine Strong,Colorado Springs Gazette Telegraph | August 18, 1993
Beset by the midsummer doldrums? A Spanish fiesta, set in your own home, will whisk them away.Set the table with tropical colors and the mood with flamenco-guitar music, and serve your guests a buffet that features gazpacho -- Spain's savory cold soup.Offer three distinctly flavored soup bases and a variety of garnishes from which your guests can create a gazpacho to suit their individual tastes.One day before the party, prepare three soup bases: Andalusian broth, tomato and cream. Refrigerate overnight.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | June 21, 2006
Nancy Johnson of Springdale, Ariz., was looking for a lost recipe for a white gazpacho soup. It was served cold like a traditional gazpacho but was heavy on cucumbers and had no tomatoes. Pam Babij of Baltimore sent in a recipe for White Grape-and-Cucumber Gazpacho, which originally appeared in Fine Cooking magazine. She says that she makes this refreshing soup frequently in the summer months and it is always a hit. Because the grapes are frozen before the soup is processed, it is cold enough to eat right away, but it also can be made ahead and refrigerated.
NEWS
By Elinor Klivans and Elinor Klivans,Special to the Sun | May 23, 2004
Beach-house weekends call for no-cook meals that let you wind down after a long, hard day of sun and sand. Icy-cold gazpacho, thick with just-picked summer vegetables and "beefed" up with fresh crab meat, is a perfect choice. It is salad and seafood in one dish. Friends dropping in? Just double or even triple this expandable recipe. No food processor or blender? All you need is a knife to chop the vegetables and a big bowl to hold the soup. Need something do-ahead? Make the soup anytime during the day and add the crab meat when serving it. A lightly stocked pantry is the norm for any beach house, so it is a good idea to make a list of what you will need to bring along and what to forage along the way. From home, take a quart of tomato juice or V8 (that quantity will give you enough to add to the soup pot if your crowd grows)
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | July 31, 1996
You'll find this complete meal perfect for a holiday out of town or as a quick fix at the beach. The no-cook chilled gazpacho is virtually prep- and appliance-free but tastes fresh and homemade.Serve some crunchy bagel chips on the side. A warm rotisserie chicken from the supermarket or your favorite take out rounds out the meal.For that sweet finish, buy some prepared biscuits or shortcake shells or serve warm freshly baked biscuits from a roll of refrigerated biscuit dough.Combine lush summer fruits with a drizzle of rum and a bit of added sugar if you like some extra juice.
FEATURES
By Joanne E. Morvay | November 8, 2000
Item: Dominique's Original Recipe Soups What you get: 2 one-cup servings Cost: About $2.25 Nutritional content: Gazpacho -- 60 calories, 0.5 gram fat, no saturated fat, 570 milligrams sodium; Bisque -- 130 calories, 8 grams fat, 5 grams saturated fat, 950 milligrams sodium Preparation time: Warm and serve Review: Dominique D'Ermo has spent nearly three decades feeding Washington's movers and shakers at the Pennsylvania Avenue restaurant bearing his...
FEATURES
By Suzanne Loudermilk | July 5, 2000
A taste for crabs Even if you haven't grown up feasting on steamed crabs like many Marylanders, "Cooking with Crab: Best-Loved Recipes and Menus From Chesapeake Bay Gourmet," will turn you into a crustacean lover. The book (QVC, 2000) by Baltimore native Margie Kauffman features recipes such as Steamed Crabs Maryland Style, Crab Gazpacho, and Asparagus and Crab Quiche. Kauffman should know her stuff as co-owner of Baltimore-based Chesapeake Bay Gourmet, which sells crab cakes and other gourmet seafood products.
NEWS
By Caitlin Francke and Caitlin Francke,SPECIAL TO THE SUN | August 28, 2002
Has this summer's heat made you contemplate giving up food altogether rather than cooking over a hot stove? Do you want to come home at night and collapse because the humidity has robbed you of your energy and appetite? There's hope, folks. Cold soup. It may sound odd at first blush, but cold tomato soup - gazpacho - has been cooling off sweltering Spaniards for years. These days, cold soups are made several different ways with a myriad of vegetable combinations. They are tasty, refreshing and, with good bread and cheese, they easily make a summer lunch or dinner.
ENTERTAINMENT
By Donna M. Owens and Donna M. Owens,SPECIAL TO THE SUN | August 21, 2003
Part 1 of a three-part series. GEORGETOWN - Who says a community steeped in 250 years of American history can't maintain that certain hip factor? Sure, Georgetown has lovely historic homes, legendary institutions and enough political lore to fill the nearby Potomac River. But lining these famously upscale, stroll-worthy streets are not only SUVs and town cars with diplomatic tags but also hundreds of shops, restaurants, art galleries and nightspots. They are patrician and funky, all-American and international, classy and cool, youthful and mature - basically like the neighborhood itself, which is bordered by the Potomac, Rock Creek Park and Georgetown University.
NEWS
By Linda Schubert and Linda Schubert,SUN STAFF | August 18, 2004
Tomato lovers, rejoice, for it's the most wonderful time of the year. Gone are the mealy, bland tomatoes of winter, replaced by an abundance of fresh-from-the-vine varieties. Ronni Lundy's In Praise of Tomatoes (Lark Books, 2004, $19.95) is a celebration of the crop, with about four dozen recipes by chef John Stehling of Early Girl Eatery in Asheville, N.C. They range from an easy, refreshing gazpacho to several stuffed-tomato dishes and desserts such as green-tomato pie. The book also includes a history of the tomato and its evolution from a misunderstood plant to one of the most popular food ingredients in cooking.
NEWS
By Elinor Klivans and Elinor Klivans,Special to the Sun | May 23, 2004
Beach-house weekends call for no-cook meals that let you wind down after a long, hard day of sun and sand. Icy-cold gazpacho, thick with just-picked summer vegetables and "beefed" up with fresh crab meat, is a perfect choice. It is salad and seafood in one dish. Friends dropping in? Just double or even triple this expandable recipe. No food processor or blender? All you need is a knife to chop the vegetables and a big bowl to hold the soup. Need something do-ahead? Make the soup anytime during the day and add the crab meat when serving it. A lightly stocked pantry is the norm for any beach house, so it is a good idea to make a list of what you will need to bring along and what to forage along the way. From home, take a quart of tomato juice or V8 (that quantity will give you enough to add to the soup pot if your crowd grows)
ENTERTAINMENT
By Donna M. Owens and Donna M. Owens,SPECIAL TO THE SUN | August 21, 2003
Part 1 of a three-part series. GEORGETOWN - Who says a community steeped in 250 years of American history can't maintain that certain hip factor? Sure, Georgetown has lovely historic homes, legendary institutions and enough political lore to fill the nearby Potomac River. But lining these famously upscale, stroll-worthy streets are not only SUVs and town cars with diplomatic tags but also hundreds of shops, restaurants, art galleries and nightspots. They are patrician and funky, all-American and international, classy and cool, youthful and mature - basically like the neighborhood itself, which is bordered by the Potomac, Rock Creek Park and Georgetown University.
NEWS
By Lorraine Gingerich and Lorraine Gingerich,SPECIAL TO THE SUN | August 29, 2002
You might feel as if you're walking into your grandmother's house as you enter the one-story, white clapboard building. There is a casual, country feel to the Country Kettle Cafe in Poplar Springs, but the food is anything but ordinary. Owners and chefs Jim and Amy Crooks opened their cozy western Howard County restaurant a little more than a year ago after spending years looking for the right location. They have years of cooking experience at restaurants in Montgomery County, where they grew up. The couple had dreamed of owning a restaurant for some time.
NEWS
By Caitlin Francke and Caitlin Francke,SPECIAL TO THE SUN | August 28, 2002
Has this summer's heat made you contemplate giving up food altogether rather than cooking over a hot stove? Do you want to come home at night and collapse because the humidity has robbed you of your energy and appetite? There's hope, folks. Cold soup. It may sound odd at first blush, but cold tomato soup - gazpacho - has been cooling off sweltering Spaniards for years. These days, cold soups are made several different ways with a myriad of vegetable combinations. They are tasty, refreshing and, with good bread and cheese, they easily make a summer lunch or dinner.
FEATURES
By Joanne E. Morvay | November 8, 2000
Item: Dominique's Original Recipe Soups What you get: 2 one-cup servings Cost: About $2.25 Nutritional content: Gazpacho -- 60 calories, 0.5 gram fat, no saturated fat, 570 milligrams sodium; Bisque -- 130 calories, 8 grams fat, 5 grams saturated fat, 950 milligrams sodium Preparation time: Warm and serve Review: Dominique D'Ermo has spent nearly three decades feeding Washington's movers and shakers at the Pennsylvania Avenue restaurant bearing his...
NEWS
By Linda Schubert and Linda Schubert,SUN STAFF | August 18, 2004
Tomato lovers, rejoice, for it's the most wonderful time of the year. Gone are the mealy, bland tomatoes of winter, replaced by an abundance of fresh-from-the-vine varieties. Ronni Lundy's In Praise of Tomatoes (Lark Books, 2004, $19.95) is a celebration of the crop, with about four dozen recipes by chef John Stehling of Early Girl Eatery in Asheville, N.C. They range from an easy, refreshing gazpacho to several stuffed-tomato dishes and desserts such as green-tomato pie. The book also includes a history of the tomato and its evolution from a misunderstood plant to one of the most popular food ingredients in cooking.
FEATURES
By BETTY ROSBOTTOM and BETTY ROSBOTTOM,TRIBUNE MEDIA SERVICES | August 5, 2006
Gazpacho, that quintessential summer soup, comes in all colors and flavors. In addition to the traditional red hued, tomato-based original, I've seen recipes for white gazpachos made with cucumbers, and for green ones prepared with scallions and verdant herbs. Some versions are assembled with almonds, while a few "nouvel" variations include additions of shellfish or prosciutto. Last year in a small Parisian bistro, I sampled the most unusual creation to date -- a watermelon gazpacho. A delicious deep rose, the soup was served icy cold and was so enticing on a warm summer night that I asked if the chef would share the recipe.
FEATURES
By Suzanne Loudermilk | July 5, 2000
A taste for crabs Even if you haven't grown up feasting on steamed crabs like many Marylanders, "Cooking with Crab: Best-Loved Recipes and Menus From Chesapeake Bay Gourmet," will turn you into a crustacean lover. The book (QVC, 2000) by Baltimore native Margie Kauffman features recipes such as Steamed Crabs Maryland Style, Crab Gazpacho, and Asparagus and Crab Quiche. Kauffman should know her stuff as co-owner of Baltimore-based Chesapeake Bay Gourmet, which sells crab cakes and other gourmet seafood products.
FEATURES
By Rita Calvert and Rita Calvert,SPECIAL TO THE SUN | July 31, 1996
You'll find this complete meal perfect for a holiday out of town or as a quick fix at the beach. The no-cook chilled gazpacho is virtually prep- and appliance-free but tastes fresh and homemade.Serve some crunchy bagel chips on the side. A warm rotisserie chicken from the supermarket or your favorite take out rounds out the meal.For that sweet finish, buy some prepared biscuits or shortcake shells or serve warm freshly baked biscuits from a roll of refrigerated biscuit dough.Combine lush summer fruits with a drizzle of rum and a bit of added sugar if you like some extra juice.
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