Thursday, September 12 2013, 03:02 PM MDT
Spanish Gazpacho Soup
As Aired on September 12, 2013
2 cups peeled tomatoes cut up
1 cup cucumbers cut up
1 cup yellow pepper cut up
1 cup celery cut up
1/2 cup sweet onion cut up
1 46 oz can tomato juice
6 tbs lemon juice
1/2 tsp sweet Spanish paprika
salt and pepper
1 avocado cut up for garnish
1.) Combine all ingredients together and stir. Chill for at least 2 hours.
2.) Pour into small serving glasses and garnish with avocado and serve.
Pan Con Tomate (Bread with Tomato)
4 slices bread from a large loaf
1 large clove garlic crushed into a paste
extra-virgin olive oil to drizzle
2 large juicy tomatoes halved
4 slices Serrano or other ham
1/2 cup Spanish olives (preferably anchovy stuffed!)
1.) Preheat the oven to broil. Toast the bread on 1 side for 2 minutes.
2.) Turn over and brush with olive oil, garlic and salt. Return to oven and toast for another 2-3 minutes. Remove from oven. Rub the cut side of the tomato halves over the pieces of toast, pressing down, until only the skin remains.
3.) Sprinkle each piece of bread with a pinch of salt and top each piece of toast with a piece of ham and olive, secure with a toothpick and serve immediately or the toast will become soggy. Enjoy
(Copyright 2013 Sinclair Broadcasting Group.)