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Gazpacho Tips:

Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, chop the vegetables separately in a food processor, toss them in a sherry vinegar marinade, use a fresh-flavored tomato juice, and chill the soup for a minimum of four hours.

The recipe to the right is for a quick Mayonnaise recipe that can be refrigerated in an airtight container for up to several days.

Food Processor

I love using gadgets for cooking!

This Gazpacho quick food processor recipe is great!

This hommade Mayonaise is quick and tasty.

Making these Soft Pretzels is easy. A 12-inch skillet is the best pan for blanching the pretzels. The pan is wide enough to fit 3 or 4 pretzels at a time, and the shallow sides make it easy to add and remove the pretzels from the water. Any wide pot or Dutch oven may be substituted if a skillet is not handy. Coarse salt is best, but if it is unavailable, kosher salt may be substituted. The pretzels are best eaten the day they are baked but will keep at room temperature in an airtight container for 2 days or in the freezer, wrapped well, for 2 weeks.