Gazpacho: It sure doesn’t taste like V8
Published 9:00 pm Tuesday, August 2, 2005
In my opinion, it’s been too hot. Way, way, way too hot to cook. Regrettably, though, it’s nowhere near too hot to eat. And therein lies the problem, as I see it.
So, plodding my way through countless recipes, I’ve come up with two designed to give us a bit of respite from stove and oven.
Well, one recipe that requires no heat whatsoever. Of any type. The other one takes only a few minutes of stovetop heat, that not only can – but should – be done early in the morning when it’s still cool. Well, as cool as it’s going to get for the day, anyway.
The first is a tomatoless – yes, I said no-tomato – version of that Spanish classic, gazpacho. With a loaf of yummy, crusty-on-the-outside, soft-on-the-inside bread, with plenty of butter to slather on chunks of it, or bowls of olive oil for dipping, plus a plate of cheese choices, dinner’s a snap.
This particular recipe (from Christian’s Restaurant at the Tutwiler Hotel in Birmingham, Ala.) is taken from a copy of “Soup’s On!”
Then, for dessert, a cool and creamy pie. And the only heat necessary to pull it off is a minute or two to melt the butter for the crust and cook the gelatin mixture for the filling. That’s it. That’s all.
This one is another of the recipes Grandad and the guys brought back from Christiana Campbell’s Tavern in Colonial Williamsburg, Va.
Here, then, is our plan – soup, bread, cheese and pie. This way, the cook can get dinner done, at least this once, and still stay cool enough to gobble it up with enjoyment. Along with everybody else. Not wobble it to her mouth, wilted and wimpy (maybe even downright mean) from heat exhaustion.
I say hurray for no-cook concoctions like:
Christian’s Restaurant gazpacho
1large can V-8 juice
3tablespoons olive oil
3tablespoons fresh lime juice
1 1/2tablespoons Worcestershire
3cucumbers, peeled, seeded and chopped
1green bell pepper, chopped
1red bell pepper, chopped
1yellow bell pepper, chopped
1bunch scallions, tops only, chopped
1 1/2teaspoons seasoned salt, or more, to taste
1teaspoon fresh-ground black pepper
1/2teaspoon cayenne pepper
1/2teaspoon sweet Hungarian paprika
1 1/2tablespoons fresh chopped parsley
Garlic powder or granulated garlic to taste
4tablespoons dry vermouth or vodka, or more to taste
Sour cream for garnish
In large nonmetallic container, combine V-8 juice, oil, lime juice, Worcestershire, cucumbers, bell peppers, scallions, seasoned salt, peppers, paprika, parsley, garlic powder or granulated garlic and vermouth or vodka. Mix ingredients together lightly but thoroughly, cover and chill for 4 hours or more. Ladle into serving bowls and garnish with sour cream.
Makes 10 to 12 servings.
Christiana Campbell’s Tavern rum cream pie
Crumb crust (recipe follows)
1envelope unflavored gelatin
1/2cup cold water
5egg yolks
1cup sugar
1/2cup dark rum
1/2cup whipping cream
Chocolate
Prepare crumb crust and chill. For the filling, in a small saucepan, soften gelatin in water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light; stir the gelatin into the egg mixture and set aside to cool. When cool, gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into the gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the chocolate over the top before serving. Makes one 9-inch pie.
Crumb crust
21/4cups graham cracker crumbs
1/2cup butter, melted
2tablespoons sugar
1/2teaspoon cinnamon
In mixing bowl, combine cracker crumbs, butter, sugar and cinnamon; stir until thoroughly combined, then press into a 9-inch pie pan. Chill.
The next Forum will appear in Friday’s Time Out section.
