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Cool Gazpacho Menu

Chunky Gazpacho

Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

Chunky Gazpacho Photo by: Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Ingredients

  • 6 cups coarsely chopped tomato (about 3 pounds)
  • 1 (32-ounce) bottle low-sodium tomato juice
  • 2 cups coarsely chopped peeled cucumber (about 2 medium)
  • 1 1/2 cups chopped green bell pepper
  • 1 1/4 cups finely chopped Vidalia or other sweet onion
  • 1 cup finely chopped celery
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon basil-flavored vinegar
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot sauce
  • 3 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl; stir well. Cover and chill.

Cooking Light JULY 1996

Garlic-Dill Crackers

The calories and fat in this classic snack are a fraction of what's in the original version.

Garlic-Dill Crackers

Ingredients

  • 1 1/2 tablespoons dry ranch-flavored salad dressing mix
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon lemon pepper
  • 1 (11-ounce) package oyster crackers (about 4 1/2 cups)

Preparation

Preheat oven to 175°.

Combine first 5 ingredients in a large bowl; stir well. Add crackers; toss well. Spoon mixture into a jelly-roll pan.

Bake at 175° for 30 minutes or until dry, stirring occasionally. Cool completely; store in an airtight container.

Cooking Light JULY 1996

Fresh Fruit with Tangy Dressing

Fresh Fruit with Tangy Dressing

Ingredients

  • 4 cups sliced banana (about 8 medium)
  • 4 cups cubed cantaloupe
  • 1 medium avocado, peeled and sliced
  • Lettuce leaves
  • 1/3 cup sugar
  • 1 tablespoon vegetable oil
  • 1/3 cup lemon juice
  • 1/4 cup water
  • 1 teaspoon celery seeds
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon salt

Preparation

Arrange 1/2 cup banana, 1/2 cup cantaloupe, and one-eighth of avocado on each of 8 lettuce-lined salad plates.

Place sugar and next 7 ingredients (sugar through salt) in a blender; process until well-blended. Drizzle 2 tablespoons dressing over each salad.

Cooking Light JULY 1996

Formal Menu Top Cool Gazpacho Menu

Chunky Gazpacho

Garlic-Dill Crackers

Fresh Fruit with Tangy Dressing

Cooking Light

Formal Menu Bottom

Shopping List for Cool Gazpacho Menu

Ladle up a bowl of this summertime classic and enjoy the afternoon. (Serves 8)

Shopping List:

Baking

  • 1/3 cup sugar

Other

  • 1 (32-ounce) bottle low-sodium tomato juice

Produce

  • 6 cups coarsely chopped tomato (about 3 pounds)
  • 2 cups coarsely chopped peeled cucumber (about 2 medium)
  • 1 1/2 cups chopped green bell pepper
  • 1 1/4 cups finely chopped Vidalia or other sweet onion
  • 1 cup finely chopped celery
  • 4 cups sliced banana (about 8 medium)
  • 4 cups cubed cantaloupe
  • 1 medium avocado, peeled and sliced
  • Lettuce leaves

Spices

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dry ranch-flavored salad dressing mix
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried dill
  • 1 tablespoon vegetable oil

Recipe List

Chunky Gazpacho

Garlic-Dill Crackers

Fresh Fruit with Tangy Dressing

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Cool Gazpacho Menu
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