Too hot to cook so I'm making Gazpacho with tuna & garbanzo bean salad!

[LeftCoast]

I highly recommend this recipe. I've made it several times before. It's so cold and tasty, it's just perfect for a day that's too hot to cook.

Gazpacho

1 28-oz can whole peeled tomatoes
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons cabernet sauvignon wine vinegar (balsamic works too)
1 large cucumber, peeled, seeded, diced
1 green or red bell pepper, seeded, diced
1/2 cup red onion, minced

Tuna and Garbanzo Bean Salad
1 6-oz can solid white albacore tuna
1 15-oz can garbanzo beans
1/2 cup chopped red onion
2 tablespoons fresh chopped parsely
1/3 cup balsamic vinaigrette
1 package flatbread or crackers

Combine drained beans and tuna with onion, parsley and dressing. Set aside. Blend tomatoes, garlic, oil and vinegar in a blender or food processor for 10 seconds. Add water to thin, then transfer to non-metal bowl with remaining gazpacho ingredients. Cover and chill. Serve soup and salad with crackers or flatbread.

Enjoy!

[BuddhaGirl]

1. mmm...sounds yummy!

it's 100 degrees here in Mill Valley...we're heading out to the movies shortly to relax in some air conditioning...maybe chill with some cold margaritas afterwards! :D

[LeftCoast]

3. It's 95 in SF right now. I know that's not much to some, but for us...

yikes, it's hot. No A/C in the house either. I was sweating bullets making the gazpacho and I didn't even have the stove on!

I'm headed to a apartment warming (ha-ha) party. I hope he has cool drinks waiting for us. That margarita sounds heavenly!

[KayLaw]

2. Sounds delish

We love to grill when it's hot but your recipes make me think of a book I read named, " The Storm Gourmet." Enjoy!

[LeftCoast]

4. That's a good idea. Maybe I'll grill something tomorrow.

Looks like it'll be just as hot and gazpacho is the only 'cold' meal I know how to make. :)

[Rabrrrrrr]

5. Vichyssoise is another cold one to make, and very yummy!

Much better than gazpacho, I think. But then, I've never made my own gazpacho, only had others - I imagine if I made my own, it would be quite good because I would adjust it to my taste. :-)

[LeftCoast]

9. Yum! Another good idea!

I've never made vichyssoise, but I'll have to give it a try soon. This heat wave looks like it's sticking around for a while.

:hi:

[AlCzervik]

6. that looks good but is so frigging hot here i don't think i can actually

eat anything. 109f right now.

[LeftCoast]

10. I can understand that! 109 is way too hot for me!

For me though, that icy cold tomato goodness is just so refreshing. MmmmMMM! :)

[Patiod]

7. Gazpacho!

Mmm...my favorite summertime treat. With a few teaspoons of tiny chunks of cumcumbers reserved and then added in the middle of the bowl...

[Rabrrrrrr]

8. And a little dab of sour cream or yogurt in the middle

and a tiny squeeze of lime over the bowl

:7

[LeftCoast]

11. Ooo! You are a gazpacho expert!

:D

[Rabrrrrrr]

12. I've never had it that way, but it seems the logical way to serve it.

And would make it a little more like soup, less like using a spoon to drink V8 out of a bowl.

[LeftCoast]

13. Haven't had it that way either, but I think they'd make great additions

Too bad I don't have lime juice or plain yoghurt or sour cream. Next time though!

[Patiod]

14. But some chopped cucumbers for crunch

If you're making gazpaucho, you always have that!

[LeftCoast]

15. Yep! We've got plenty of cucumber!

:thumbsup:

[Gormy Cuss]

16. It's a pleasant 110 in the inner East Bay.

Not. We do have A/C but no interest in cooking here either -- it'll be sandwiches for us.


LeftCoast, your tuna salad sounds similar to one we make, a Pierre Franey recipe for cannellini beans, tuna, and red onion on a bed of lettuce. Dressing is juice from 1/2 lemon, 1/4 cup oil, 1 TBLS red wine vinegar and small amount of minced fresh garlic, dried oregano, and chopped parsley, salt and pepper to taste. Toss the beans and onion in the vinaigrette, then using a slotted spoon put the mixture on top of the lettuce (reserve dressing.) Break up the tuna and scatter it on top. If you have them, sliced cucumber or tomatoes around the edge of the platter,then drizzle the reserved dressing over the tuna, lettuce, and cukes or tomatoes.

[LeftCoast]

17. That sounds like a nice variation

I will have to give it a try! Yummy!

[NV Whino]

18. Hey, I made gazpacho today, too.

I just wing it with whatever is ripe in the garden. Used last year's tomato sauce sine this year's tomatoes aren't yet ripe.

[LeftCoast]

20. I'd like to try and make it using fresh tomatoes some time

Do you have to do anything to the tomatoes or can you just peel them and blend?

[NV Whino]

21. If you want to remove skins

just dip in boiling water for about thirty secs and then peel. I've done it all ways--with skin & seeds or without either or both. This sauce that I make when I get overwhelmed with tomatoes is made with peeled, deseeded tomatoes. I use the boiling water trick, run them through one of those peeler, deseeder thingamajigs, half fill gallon baggies and freeze for future use. Came in handy today with no ripe tomatoes yet.

[Patiod]

22. In MN, had a "two-color" gazpaucho

It looked like a yin-yang thing - yellow tomato and red tomato. Amazing. AT the Sofitel Minneapolis, where the staff is what they call "Minnesota Nice" - a cliche, but true. Hard to come back to the east coast after all those delightful Minnesotans.

[Roon]

19. MMMMmmm!!

NUMMY!!!