Easy Gazpacho

I love summer when the vegetables are nice and ripe and smell so good particularly tomatoes.  Here is my favorite gazpacho recipe.  I make this at least 3-4 times during the summer.  I serve it with a nice piece of grilled flat iron steak or a grilled chicken sandwich.  Since everything is going to end up pureed, no need to make all of the pieces the same size...unless you're OC.  Serves 12-15

5 cloves garlic, peeled
3 tbls fresh lemon juice
10 ripe large tomatoes, seeded and cored and cut into dice
1/4 cup red onion, diced
1 large English cucumber, cut into 1/2 inch circles
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1 large yellow bell pepper, seeded and diced
1 46 oz can spicy V 8
2 large jalapenos, seeded and diced (remember to wear gloves!)
3 tbls good quality balsamic vinegar
5 tbls fruity olive oil
salt and pepper to taste
minced fresh herbs like oregano or thyme to add at the last minute

Get out your food processor, a big spoon and a large bowl.  Start by processing all of your peppers until a fine (ish) puree.  Add to bowl.  Then add tomatoes, again process to fine (ish) puree. Add to bowl.  Add remaining vegetables and do as above.  Add the rest of the ingredients into the bowl.  Mix and then in batches, puree the ingredients.  Put back in bowl.  Taste for salt and heat and put in fridge.  Let cool at least 4 hours. Chill bowls before serving.   Add your herbs, if using, at the last minute.  It's a good uh!

Tortilla Espanola

Photo by Penny de los Santos

If you've been to Spain then you've probably eaten this omelet.  And I like the idea that the famous chef Ferran Adria comes up with.  Instead of thinly slicing potatoes, use POTATO CHIPS!  Now that has got to be good!

SERVES 6–8 

INGREDIENTS

4 oz. (about 2¼ cups) crushed thick-cut potato chips, like Cape Cod brand
2 oz. thinly sliced serrano ham or prosciutto
¼ cup finely chopped canned piquillo peppers or pimentos
1 tbsp. thyme leaves
8 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 tbsp. olive oil

INSTRUCTIONS

Heat broiler to high. Combine potato chips, ham, peppers, thyme, eggs, and salt and black pepper in a bowl and let sit to allow chips to soften in eggs, about 5 minutes. Heat oil in a 10" nonstick skillet over medium-high heat; add egg mixture and cook, without stirring, until bottom begins to brown, about 3 minutes. Transfer to broiler, and broil until set and golden on top, about 3 minutes. Cut into wedges to serve.