Tomato Gazpacho, get that summer in a soup!!!

Tomato Gazpacho

Heads up people! Summer is almost over!!!!

Sorry if I’m breaking the news to you, but it’s unfortunate facts… But there is still the long week-end to enjoy before it really tastes like fall. Even if its official date is September 22nd, for me, like most of you, it starts right after Labor day: School, dead leaves, shorter days, rain (thanks BC) are not waiting 22 more days, you know…

This year particularly, I feel very anxious about this summer end. My oldest kid, my son Matthew, is going to school for the 1st time!!! Well kindergarden, but still! He is not a baby anymore!!! Well of course, he is 4 after all. But every kid is a baby until they go to school, no???

Anyway, let’s enjoy it. Let’s enjoy those wonderful products of summer, like fresh ripped tomatoes! If you are one of those lucky ones and have had so many tomatoes in your garden, that you just don’t know what to do with them (and I envy you, I had NOTHING growing this year …), this is the perfect recipe for using them all!

Gazpacho is a cold soup with a tomato base, originating from Spain. But you can read more about it here.

Super fresh, zesty and a bit spicy, if you like it this way, you can customize to the infinity and slurp on it at any time!!!

Happy Labor Day week-end!!!!

Ingredients (5 cups)

  • 5 or more ripped tomatoes
  • 1 cucumber
  • 1 T lemon juice
  • 1 T olive oil
  • 1 garlic clove
  • 1 t salt
  • 1/2 t pepper
  • 1/2 t tabasco
  • fresh chives and basil

Instructions

  • Peel the cucumber, dice the garlic and herbs, chop all the veggies. Place all ingredients in a blender or food processor, and blend until there is no more visible chunks.
  • Refrigerate for a few hours before serving. Serve in bowls, glasses or shallow plates. You can add more chopped basil, drops of olive oil, or dollops of fresh goat cheese for serving, and side of toasted bread, tapenade and cheese.

For the easy to print, share and e-mail recipe, visit my Recipage.

You might also like:

Tomato Mozzarella Pizza

Quinoa Tabouleh

Lemon & Sage grilled Chicken

Linkies

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Quinoa Tabouleh, best side to your BBQ!

Quinoa Tabouleh

Usually prepared with bulgur or couscous, Tabouleh is amazing with quinoa! Quinoa has so much goodness to it, if you haven’t tried it yet, now is time!

This side dish is the perfect addition to your BBQ feast; refresing, healthy and zesty, everyone will enjoy a scoop of it, really, everyone! It answers to pretty much all kinds of diet: vegan, dairy free, gluten free… and more, but none the less, amazingly tasty!

Very easy to prepare, but must be done in advance!

Enjoy the rest of your summer!

Ingredients: for a dozen guests, as a side dish

  • 1 & 1/2 cup quinoa
  • 2 & 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 1/4 cup golden raisins
  • 1/2 red onion finely chopped
  • 1 orange pepper, finely chopped
  • 1 cucumber, diced
  • 3 or 4 tomatoes, diced
  • 1/2 t Tabasco
  • 1 t salt
  • 1/2 t pepper

Directions:

  • The day before, or morning of, cook your quinoa in the water; on high until it starts boiling, then 10 min on low, covered. If water is left after that, remove all excess with a strainer. Do not over cook, the quinoa will absorb other liquids later!
  • Let the quinoa cool to room temperature, then add lemon and oil. Refrigerate overnight, or until completely cold.
  • Once cold, add to the quinoa all the remaining ingredients. season to taste. Refrigerate again for at least another 2 hours before serving.
  • Serve really cold, as a side dish. Best done the day before, so all the flavors marinate together. Your vegetables won’t get soft until the 2nd or 3rd day.

Find the easy to share, print and e-mail recipe on my Recipage.

You may also like:

Raspberry Pistachio Chicken Salad

Cheeseburger, outside in

Hibiscus Tea

Linkies

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Post publishing updates:

September 6th: This recipe was featured on the top 6 savory recipes of  Whatcha’ Whipped Up, from the delicious blog: DJ”s Sugar Shack! Thank you so much!!!

Raspberry pistachio chicken salad, this berry has called my name…

Raspberry pistachio chicken salad

You probably don’t know yet, this blog is too recent… I am in LOVE with raspberries. I can eat anything with raspberries!!! My favourite fruit ever!

When we purchased our cute little house 5 years ago, it was a total call from the heart on my part… We blow the budget, because my heart couldn’t stop. That because of a few things: the kids room had a sky hand painted on the ceiling, it has moulding dating from the day it was built (back in 1930’s) and it has a garden with grown plants of … RASPBERRIES!!!!!

To my big surprise coming back from our french trip, the plants where covered in nice ripen ready to fall on your plate raspberries!!! Surprise, because the weather had been so crappy for this early summer, I didn’t expected to eat much coming from my backyards, I mean, you should see my herb garden, war zone of herbs, not the right ones though…

Anyway, there are so many of the beautiful berries, that I don’t know what to do with it anymore!!! (BTW, don’t be surprised if my 10 next posts are made with… raspberries). So I did a salad with it, yep, just like that, for the fun of it. I used to eat that wonderful strawberry salad in the pizzeria across my workplace, with candied pecans, goat cheese and chicken. It was my first experience in fruit in my salad, and I fell in love with it. So why not with raspberries?

Well, voilà!

Ingredients (for 2)

– 2 chicken breasts

– fresh raspberries

– young fresh spinach

– pistachios

– honey

– salt and pepper

For the dressing:

– 5 raspberries

– 3 tps of honey

– 1 tps of poppy seeds

– 1 tps of Dijon mustard

– 1 tbs of white wine vinegar

– 3 tbs of olive oil

Directions:

– Cook your chicken breast. Here, I marinated them 2 hours with lime juice and honey, and barbecued them.

– Roast your pistachios in a pan for about 5 min on medium, or until you start to smell the nutty smell. Shake them around often to avoid burning. Sprinkle some salt and pepper. Drizzle some honey on it while still on the stove, and shake them around, making sure they are all covered. Let it cook for just about 1 min, or until you can smell that caramel smell. Then transfer quickly the nuts on a cold plate. Don’t touch right away, the hot sugar would burn you!!! Let cool for 5 min, and separate the nuts with your fingers.

– Prepare the dressing by crushing the fresh raspberries, and mixing with the rest of the dressing ingredients.

– In 2 plates, toss the spinach with a bit of the dressing. Layer on it the cooked and sliced chicken, some fresh raspberries, caramelized pistachios and drizzle everything with more dressing. You can add feta cheese or crumbled fresh goat cheese, not done here, but probably amazing!!!