What's For Dinner?09/01/04 White Gazpacho(serves two parents and two children)*This recipe comes from Elaine Khosrova of Chatham, who obtained it from her friend William Rice, food and wine columnist for the Chicago Tribune. The soup is refreshingly cool and an excellent use for cucumbers, which tend to be in abundance this time of year. The version in William's Steak Lover's Cookbook gives specific amounts for all of the ingredients, but I've found it more useful to add a little, taste, and adjust as I go.
2. In a large mixing bowl, whisk together the sour cream and yogurt, then add the cucumber puree. 3. Whisk in the vinegar, tasting as you go. Repeat with the salt and pepper. 4. Cover and refrigerate for at least one hour while the flavors meld. Meanwhile, prepare the garnishes. (Note that two or three are sufficient.) Tips * William uses 1 1/2 Tbs of sherry vinegar and 1 tsp each of salt and pepper. I use more vinegar, about the same amount of salt, and slightly less pepper. * Be sure to let your blender run long enough to liquefy (not merely puree) the cucumber. * The easiest way to peel a tomato, according to William, is to blanch it in boiling water until the skin puckers, about one minute. Then cool it immediately under cold running water. The skin should slip off easily. * William toasts almonds in a small skillet over medium-low heat, tossing them often until they're lightly golden and aromatic, about five minutes.
If you have tried one of these recipes and have an improvement or tip or variation to suggest, please e-mail David at dinner@wamc.org. Also feel free to send along your own family cuisine recipes. You can even request dishes that you'd like David to present in the future. David Rubel is president of Agincourt Press, a book production company in Chatham, New York. He spends his days writing American history, then heads home after work to cook for his wife and two young children. His most recent book is The Story of America (DK, 2002). |
