Monday, June 13, 2011

Gazpacho in Fond du Lac

Come along and see what else  I was up to on my blogging break.  After a visit with my sisters and starting the new library, I packed up the car and headed north to Fond du Lac, Wisconsin for a visit with my friend Barbara.  We've been trading June visits since we met in Charleston, S.C. when our boys were starting second grade.

The traffic around Chicago and Milwaukee was with me and I arrived in time to have a nice lunch on the back porch.

A pasta dish with the sauce suggested on one of your blogs.  Barbara wasn't sure which.  It was a simple concoction of pesto, sweet red peppers and goat cheese heated together in the oven and spooned over ziti.  It was very good.  Please note the two pitchers of tea--one sweetened for this true child of the south!

Overlooking part of the back garden and to the farm field beyond.

A beautiful iris bouquet for the kitchen.

Barbara's famous country breakfast scramble, that I look forward to each visit, started off the next morning just right.  It fortified us for a day of crafting.

An initial (by Barbara) for me to tuck into a book shelf or on a dresser.

I made this initial pillow--with a big assist from Barbara.

Barbara made one of the best gazpachos that I've ever tasted.  It just might become the star in my gazpacho repertoire!  Best of all, she said I could share the recipe.

Barbara's Gazpacho

6 tomatoes, peeled, seeded and quartered
1 medium green bell pepper, seeded and quartered
1 medium cucumber, peeled, seeded and quartered
1 medium onion cut into 8 wedges
1 small jalapeno pepper, seeded and quartered
1 clove garlic, halved
1 tsp lime zest
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar
1 Tbsp olive oil
3 cups tomato juice
1/2 tsp salt
1/8 tsp ground red pepper

1.  In the bowl of a food processor, process the first ten ingredients until desired smoothness.  Pour into a large bowl and add the tomato juice, salt and pepper.  Cover and chill.

2.  Serve in bowls or mugs.