Iced-Cold Gazpacho!

I love to have soup all year round but let's face it, when the temperatures are in the 90s with 100% humidity it's a bit difficult to enjoy a piping hot cup of soup.  That's when a nice refreshing bowl of iced cold Gazpacho hits the spot.  Packed with lots of vegetables and vitamins it's just what your body is craving.

So the next time you're in the mood for a healthy meal but don't feel like standing over hot coals or cooking up something on the stove or in the oven why not whip up a batch of Gazpacho in your blender or food processor?

Here's a great recipe that's so simple.  For the best results make it a day ahead to let the flavors meld together.  I just know you're going to love this.

Gazpacho
serves 6-8

Ingredients:

1/3 cup dry sherry
1/4 cup red wine vinegar
1 cup low sodium tomato juice
1 (28 oz.) can San Marzanotomatoes*
4 slices French or Italian Bread, cut into 1" slices.  Crust removed and bread slices, cubed

1 small red onion, chopped
2 garlic cloves, minced
1 yellow or red bell pepper, seeded and diced
2 cucumbers, peeled, halved, seeded and diced or 1 English cucumber
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Directions:

In a small bowl, whisk together the sherry, vinegar and tomato juice.  Set aside.

In a blender/food processor, working in batches, combine the tomatoes and bread and puree until smooth, 30-40 seconds.  Transfer to a large bowl.  In the blender, combine the onion, garlic and a little of the sherry mixture and puree until smooth.  Add to the bowl with the tomato puree.  In the blender/processor, combine the bell pepper, cucumbers and a little of the sherry mixture and pulse until coarsely chopped.  Add to the bowl with the tomato puree.  Whisk in the olive oil and the remaining sherry mixture, and season with salt and pepper.  Cover and refrigerate until well chilled, at least two hours. For the best results chill for 24 hours. 

Taste the soup and adjust the seasonings with salt and pepper.  Ladle into chilled bowls and garnish each serving with diced bell peppers, minced onion and croutons if desired.

*Note:  Several summers ago I traveled to Italy.  While there I took a culinary class and although they had the most incredible fresh tomatoes they used San Marzano tomatoes in their recipes.  Their flavor is superior!

Enjoy!

Sea Bass with San Marzano Tomatoes

I don't know about you but I'm already feeling the effects of the holidays. With all the cooking and parties to attend laden with a smorgasbord of food, my waistline feels like it's spreading.

Don't get me wrong, I love all the party food, but honestly, last night all I wanted was some fish, something light and healthy. There was one drawback though, I was so tired from running around for days and cooking, that I didn't feel like putting much effort into making a meal.

So I decided to pick up some Sea Bass, a fish I love. It's light, buttery tasting without the butter and filling. I decided to make it like I often do, when I'm tired.

I simply take the Sea Bass, rinse it off, then place it in a foil lined pan. To that I add a can (remember I'm tired) of diced San Marzano tomatoes right over the fish.

San Marzano Tomatoes are the greatest tomatoes if you're using canned - even the Italians swear by it. In fact they are known as probably the most delicious tomatoes in the world! That's a pretty big statement.

I then added a chiffonade of 2 large fresh basil leaves and one clove of fresh garlic crushed on top of the tomatoes. Covered the top with foil and baked it all at 400 degrees for 30-40 minutes or until bubbling.



As always this dish was delicious and effortless! After we ate the fish I rolled up the foil and put it in the trash. Then, I put the pan in the dishwasher and I was done.

Now how simple is that? Anyone can do it. In fact, if you don't like Sea Bass then use whatever fish appeals to you. I promise it will taste great!

Here are the ingredients laid out neatly:

Sea Bass with Tomatoes

4 (6-8 oz.) pieces of Sea Bass
1 large can San Marzano diced tomatoes
1 clove garlic, crushed
2 large pieces fresh basil, cut chiffonade style

That's it. The directions are as posted above.

Tip:

Try to think ahead this holiday season not to over-indulge, otherwise you'll regret it come the new year. This dish is so quick and easy to prepare there's no excuse not to eat healthy.

If you're going to a party, eat a little something before arriving, that way you won't feel ravenous and grab anything and everything to ward of your hunger the second you arrive at the event.

Note about San Marzano Tomatoes:

The San Marzano is an heirloom variety of plum tomato, originally planted in the town of the same name at the base of Mount Vesuvius. The volcanic soil and sunny climate grow tomatoes that are among the most sought-after on earth, with remarkable, sweet, intense tomato flavor. The variety is so good, that a version grown in the U.S., with the generic name San Marzano, is also spectacular—naturally sweet and luscious, with increasingly good distribution. In a marketplace of mediocre tomato sauces, a can of San Marzano tomatoes with absolutely no embellishment can be exquisite. Add some fresh herbs, and enter the gates of heaven. You can go further and add olive oil and garlic for a legitimate sauce; but these tomatoes, served as is, are all the legitimacy one needs. They’re also low calorie—as little as 25 calories per half cup. Be creative in how you use them—think outside the sauce.

I hope you enjoy this recipe!