Nodders preside over a little lunchVictorian period
the MenuGazpacho
~
Carrot, Avocado & Hearts of Palm Salad
with Lime Vinaigrette
~
Edna Lewis' Cornbread
Gazpacho Receipt*
makes 12 servings
makes 12 servings
2 28 ounce can crushed tomatoes
6 cups Chicken Broth
2 large cans crushed pineapple (do not drain)
6 cups Chicken Broth
2 large cans crushed pineapple (do not drain)
1 finely chopped seedless cucumber
1 red onion
2 celery stalks, chopped
1 red bell pepper,seeded & chopped
1 yellow bell pepper, seeded & chopped
1 cup chopped fresh cilantro (or to taste)
2 garlic cloves, minced
1 jalapeno pepper, seeded & chopped (or to taste)
2 teaspoons ground cumin
1/2 teaspoon hot pepper sauce (or to taste)
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1 red onion
2 celery stalks, chopped
1 red bell pepper,seeded & chopped
1 yellow bell pepper, seeded & chopped
1 cup chopped fresh cilantro (or to taste)
2 garlic cloves, minced
1 jalapeno pepper, seeded & chopped (or to taste)
2 teaspoons ground cumin
1/2 teaspoon hot pepper sauce (or to taste)
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon freshly ground pepper
* my grandmother's spelling
I prefer a less HOT version so I omit the hot sauce and jalapeno pepper
