Gazpacho is something that I love to make - once tomatoes start coming in big time, and I'm getting 3 lbs at a time, and cucumbers, and my first garlic, as well, I make my first one. And I might make my first (last?) one soon - something I do when it's almost time for tomatoes to start ripen. I get the last of the tomatoes out of the freezer, and cucumbers, and bell peppers from the store, and make gazpacho with them. The frozen, whole tomatoes make a delicious gazpacho, and it's a way to get the last of those tomatoes out of the freezer.
I love the idea of the corgi cutout crackers!We have company coming on Monday. They are "Corgi" friends. Some of them we've not met in person yet, but have known them for 20+ years in our online ListServ. I think I'll make a Pot Pie SOUP, along with Corgi Pie Crust crackers (file photo). I think it will be easy to keep warm for late arrivals and be a hit with this crowd. I'll likely make a strawberry crostata with homemade vanilla ice cream too. It has been hot this week (80's), but supposed to be back to 60's next week.
I have that cookbook and have donated many copies of it to Corgi Rescue fundraiser events, over the years. That's the books that calls recipes, receipts! Love Tasha!!I love the idea of the corgi cutout crackers!
Your post reminded me of Tasha Tudor and her home, Corgi Cottage.
This recipe is from The Tasha Tudor Cookbook.
tasha tudor's corgi cottage soup - ChinDeep
Print Friendly Version “I love to make soup and can say with pride that I am famous for it. This is a real winter standby if you live in a cold climate. I make a large iron potful at least once a week, either on the wood stove or over the fire, which burns all…Read more →chindeep.com
Hmmm...that could be very good! Hot or cold soup? I have a recipe for Sweet & Sour Scallops that uses cucumber in it. The first time I made it, I was surprised that I really liked the hot cuke! Who knew?I was going to try a new recipe-cucumber soup. But SO was very NOT interested. So no soup for me.
If SO enjoys cucumbers in sour cream the soup shouldn’t be a big leap.
You'd think so.
Nuff said!
It's always soup season in my house. The other day I made a Turkish red lentil soup, thickened with bulgar and brown rice. Picked leaks the other day, so made vichyssoise ( potato/ leek) and had it tonight with fresh cut chives. Saved all the pea pods from my pea harvest, and made pea pod soup ( got it from Jaques Pepin). I use it as a base when I make split pea soup. Looking forward to Gazpacho, which is only a few weeks away. I love soup. Ive been known to get a bowl of soup at restaurants for dessert.
