gmhTODAY 21 gmhToday Aug Sept 2018 - Page 84

GAZPACHO A classic of Spanish cuisine, Gazpacho is a cool, refreshing, and fl avorful soup that is the perfect starter to any meal on a hot summer day. It’s also very easy to make-all you need is a food processor or blender! SUMMER SHRIMP SALAD This is my go-to salad during the later summer months when ripe red tomatoes and cucumbers are at their best. It is best served at room temperature, immediately after making it, since refrigerated temperatures kill tomatoes’ fl avor! 4 cloves garlic, peeled and minced 3 Tbsp. butter (substitute olive oil if desired) 1½ lbs. large shelled and deveined shrimp 3 medium ripe red tomatoes 2 medium cucumbers 4 green onions 1 box frozen artichoke hearts (or 1 large jar) ½ cup olive oil ¼ cup fresh lemon juice 2 Tbsp. fresh chopped basil 2 Tbsp. fresh chopped dill 1 avocado Salt and pepper to taste 1. Melt butter in large sauté pan. Add garlic and cook over medium heat until garlic is just cooked but not brown. Add shrimp and cook just until shrimp are pink. Remove from heat and set aside to cool slightly. 2. Cut tomatoes in half (around the equator) and scoop out seeds. Chop into bite sized pieces, about 1”. Peel cucumber, cut in half length- wise, scoop out seeds, and chop into about 1” pieces. Slice green onions, about ¼”, including the green part. Put vegetables into large bowl, add artichoke hearts and the cooled shrimp. 1 clove garlic 1 lemon (juiced) 1 Tbsp. fresh chopped dill 1 Tbsp. fresh chopped oregano ¼ tsp. red pepper fl akes ¼ tsp. ground cumin ½ medium onion 1 cup tomato juice 1 Tbsp. tomato paste ¼ cup olive oil ¼ cup water 3 Tbsp. red wine or sherry vinegar 2 large red ripe tomatoes, cut into chunks 1 medium green bell pepper, cut into chunks 1 medium cucumber, cut into chunks Salt and pepper to taste Add all ingredients to a blender or food processor. Process until smooth. Adjust seasonings if necessary. Chill. If desired, serve with additional chopped veg- etables, or croutons. A bit of trivia about another use for tomatoes. Did you know there are tomato fi ghts? The biggest tomato fi ght in the world happens each year in the small Spanish town of Buñol. The festival called La Tomatina, involves some 40,000 people throwing 150,000 tomatoes at each other. Cathy's entire career has been in the food business. She received her culinary training at CIA, Culinary Institute of America, at both Greystone (Napa) and Hyde Park, NY. She managed Research and Development for Gilroy Foods and in the past ten years she was involved in their frozen vegetable business, heading up Business Development, Sales and Marketing. She lives in Gilroy with her hus- band, Peter Katavich. 3. In a separate bowl, whisk the herbs, salt and pepper into the olive oil to make a vinaigrette. Pour over shrimp and tomato mixture and mix together. Adjust seasonings. Immediately before serving add peeled and diced avocado. Serve with crusty French bread. 84 GILROY • MORGAN HILL • SAN MARTIN AUGUST/SEPTEMBER 2018