Gazpacho

Gazpacho

Jessica Wilson, United States
Gazpacho is a favorite summertime dish my family enjoys when we eat out back in the hot weather. I love the delicious, refreshing vegetable blend. I've seen how some people blend it and drink it, but I prefer to chop it all and eat it chunky with a spoon.
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Appetizer, Drinks, Salad, Soup, starter, Vegetarian
Cuisine European
Servings 4 people

Ingredients
  

  • 6-7 medium tomatoes Choose your preferred favorite type of tomato and adjust the amount according to their size.
  • 1 (each) red, green, yellow, orange sweet peppers
  • 1 cucumber
  • ½ white, red, or yellow onion I grab whichever I'm in the mood for that day.
  • 1-2 clove(s) garlic Depends how garlicky you prefer it.
  • 3 cups tomato juice
  • ¼ cup olive oil
  • ¼ cup sherry or white wine vinegar
  • salt and black pepper to taste

Instructions
 

  • Wash and dry the vegetables. It's your choice to remove any peels or not.
  • Chop all vegetables into small cubes.
  • Peel and mince the garlic.
  • Add all chopped ingredients to a bowl and mix.
  • Mix in the tomato juice, olive oil, and vinegar.
  • Refrigerate for at least 30 minutes or until ready to serve.
  • Season to taste.
  • Serve cold in glasses or in small bowls garnished with a drizzle of olive oil, a sprinkle of Kosher salt, or with other optional toppings. (I've read that some people like to add things like basil, Granny Smith apples, marinated cherry tomatoes, avocados, tart cherries, nectarines, strawberries, red onions, red bell peppers, cucumbers, croutons, or even hard boiled eggs.)
Keyword appetizer, soup, Spanish, vegetarian

Potaje de Lentejas (Cuban Lentil Soup)

cuban lentil soup

Potaje de Lentejas (Cuban Lentil Soup)

submitted by Diana Alvarez Amell
A hearty Cuban lentil one-pot soup that’s easy to prepare without soaking the lentils overnight (recipe from "A Sassy Spoon" by Jamie Silva)
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Caribbean, Cuban, Latin American
Servings 6 people

Ingredients
  

  • 2 cups dried lentils
  • 4 tablespoon extra virgin olive oil
  • ½ cup diced yellow onion
  • ½ cup diced green bell pepper
  • ½ cup diced tomatoes
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 8 ounces smoked ham cut in pieces
  • 2-3 large Spanish chorizo links sliced
  • 5 cups chicken broth or water
  • 2 bay leaves
  • 2 medium carrots peeled & sliced
  • 2 medium Russet potatoes peeled & quartered
  • Salt & pepper to taste

Instructions
 

  • Lay the lentils on a clean work surface and remove any stones. Wash and rinse until the water runs clear. Set aside.
  • In a Dutch oven, heat oil at medium-high heat. Saute the onions, green bell peppers, and tomatoes for 2-3 minutes or until softened. Saute garlic for 30 seconds. Stir in the oregano, cumin, and salt + pepper to taste. Cook for another 1 minute. Add the ham and chorizo. Cook for another 2-3 minutes, stirring occasionally.
  • Stir in the lentils with the rest of the ingredients in the skillet. Add 5 cups of chicken broth and the bay leaves. Bring to a boil for 2-3 minutes.
  • Stir in the carrots and potatoes. Reduce heat to medium-low heat. Cover and simmer for 30-35 minutes or until the lentils and veggies have softened. Taste and adjust seasonings as needed. Remove the bay leaves. Serve by itself or with a side of white rice.
Keyword Cuba, Latin American, soup

 

Frijoles Negros (Black Bean Soup)

 

Frijoles negros

Frijoles Negros

Yolanda Izquierdo
Receta de Nitza Villapol, Cocina criolla (Recipe by Nitza Villapol, Cocina criolla)
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Soup
Cuisine Cuba, Latin American
Servings 8 people

Ingredients
  

  • 1 lb Frijoles negros 1 lb. black beans
  • 10 tazas Agua 10 cups of water
  • 1 Ají grande 1 large pepper
  • taza Aceite de oliva 2/3 cup olive oil
  • 1 Cebolla grande 1 large onion
  • 4 dientes Ajo 4 cloves of garlic
  • 4 cdtas. Sal 4 tsp. salt
  • ½ cdta. Pimienta 1/2 tsp. pepper
  • ¼ cdta. Orégano 1/4 tsp. oregano
  • 1 hoja Laurel 1 bay leaf
  • 2 cdas. Azúcar blanca 2 tbsp. white sugar
  • 2 cdas. Vinagre 2 tbsp. vinegar
  • 2 cdas. Vino seco 2 tbsp. cooking wine
  • 2 cdas. Aceite de oliva 2 tbsp. olive oil

Instructions
 

  • Lave los frijoles y póngalos a remojar con elagua y un ají. (Wash the beans and soak in the water with the large pepper.)
  • Cuando estén bien hinchados póngalos a cocinar en esa misma aguahasta que se ablanden–aprox. 45 minutos. (When they swell cook them in that same water until they are tender–approx. 45 minutes.)
  • En una sartén caliente el aceite. Sofría la cebolla y el ají picaditos y el ajo machacado. (Heat the olive oil in a pan and sauté the chopped onion and pepper and the crushed garlic.)
  • Eche una taza de los frijoles en la sartén y aplástelos bien. (Add a cup of the beans to the pan and squash them.)
  • Échelo todo en la cazuela con el resto de losfrijoles. (Add all this to the pot with the rest of the beans.)
  • Añádales sal, pimienta, orégano, la hoja de laurel y azúcar. (Add salt, pepper, oregano, the bay leaf and sugar.)
  • Déje los hervir aprox. una hora más. (Boil for one more hour.)
  • Añádales luego el vinagre y vino seco y cocínelos afuego lento durante otra hora para que cuajen bien. (Add the vinegar and cooking wine and simmer for approx. one more hour.)
  • Al servirlos les puede añadir 2 cucharadas de aceite y cebolla cruda picadita. (When serving them you can add 2 tbsp. olive oil and minced raw onion.)
Keyword frijoles negro

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