End (sigh) of Summer yummies!

I have a gazpacho garden and have for about three years- this year we finally planted the right herb (parsley, not cilantro- although I love that too) and no cucumbers, but green peppers and of course, our tomatoes. Why a gazpacho garden? Well, because it is the best darn food on the planet and even the kids eat it (sorry Wendy). You can actually feel the goodness of all-that-is-healthy seep back INTO your veins when you eat it. So I MAY seem like I am exaggerating, but really, I'm not.


so for all of you that have asked for it over the years- THE, THE recipe.



What do you get when you mix Mormon/Salt Lake women and the Junior League (juney leeeg for all you Ya-Yas)? the best bankety-blank cookbook in the WORLD 'cause smack in the 2nd section, the first recipe is Gazpacho!!!

God's Own Gazpacho

(maybe that is a little overzealous, but not really!!!)

So here goes:



4 cups Clamato juice (it's a bloody mary mix with a blue label)


1/2 cup onion, chopped


1/3 cup olive oil


1/3 cup wine vinegar


1/4 cup green pepper, chopped


3 tblsps parsley, minced


2 cloves (more!!!) garlic minced


1/4 teaspoon Tabasco sauce


salt and pepper to taste

According to the recipe you are supposed to combine the above ingredients, refrigerate for 6 hours or overnight and then proceed to the next list of ingredients- but honestly, I have made this in a hurry and it's been just fine and yummy! On to the "guts":

8 tomatoes, chopped


2 cucumbers, chopped


2 avacados, cubed



We have many ways we serve it. Always serve it cold but don't freeze it because that's just gross. If taking it for a picnic- there is a nifty bowl from Pampered Chef call the CHillzane bowl that you freeze the night before (HINT HINT- my PC party is on the 21st- everyone is welcome here is the link to buy stuff - just put MY name as a hostess www.pamperedchef.biz/camskitchen ).

We used to do just shredded parmesan cheese, but then it snowballed into cheese, pine nuts and croutons. Here is our latest batch, but the pictures do not do it justice- it is very pretty in "person". This was our first batch using our own tomatoes, peppers and parsley!!



Enjoy it and savor it! And buy local fresh produce to make it! (that's really easy to say in the GARDEN STATE!!!) Next up- My PESTO RECIPE!!!