quick & easy
gazpacho
2 pounds plum tomatoes
(cored and chopped)
1 large red pepper
(cored, seeded and
chopped)
1 cubanelle pepper
(seeded and chopped)
1 yellow onion
(chopped)
1 cucumber (chopped)
3 cloves garlic (chopped)
⅓ cup olive oil, plus
extra for garnish
2 tablespoons white
wine vinegar
pumpkin seeds and
parsley for garnish
(optional)
Add the chopped tomatoes, peppers, cucumber, onion
and garlic to a food processor or blender. Blend until
smooth, about 2 minutes, scraping the sides as needed
to ensure consistent texture.
While the food processor/blender is running, drizzle
in white wine vinegar and ⅓ cup olive oil and continue
blending until smooth.
Taste and season with salt and pepper to your liking.
Serve at room temperature or cover and refrigerate
until ready to serve. Drizzle with olive oil and garnish if
desired with pumpkin seeds and parsley.
lemon sorbet
In a saucepan, create a simple syrup by stirring together
the water, sugar and lemon zest. Bring to a boil, then
reduce heat to medium and simmer for 5 minutes.
Remove from the heat, strain out lemon zest, and cool.
In a pitcher or bowl, stir together the simple syrup
and lemon juice. Chill in the refrigerator before
pouring into an ice cream maker, and freeze according
to the manufacturer’s directions. Garnish with mint.
*This recipe easily doubles, based on how much you
need. If you don’t have an ice cream maker, pour the
mixture into a shallow pan and freeze until semi-solid.
Take a fork and fluff it up, then freeze till firm. Then use
blender and mix until smooth and return to freezer in an
airtight container.
YOUR HOME® MAGAZINE | 41
⅔ cup sugar
1 cup water
2 teaspoons lemon zest
1 cup freshly squeezed
lemon juice