Fabio takes tomatoes cold for his ultimate Gazpacho, a phenomenally deep-flavored, chilled soup. What's the secret to making soup this good anytime of year? Hint: You don't really need fresh tomatoes!
Tips:- Use canned tomatoes for extra flavor and great texture without cooking.
- De-seed hot peppers to control the heat.
- Chill thoroughly to optimize the blending of flavors: since you're not cooking anything, the veggies need time to react to the vinegar, salt, and each other.
- Eat Fresh: gazpacho may not be cooked, but the vinegar will react in such a way that the soup will get "fizzy" and go bad after just a few days.
- Batch-cooking: Gazpacho that's made without bread, like this one, is low in fat and can be easily frozen!
The Perfect Summer Soup
Cold Gazpacho
Recipe by Fabio Vivani
Yield: 4 ServingsIngredients:
1 quart tomato juice
2 red bell peppers
1 green jalapeno
1 large English cucumber
20 leaves of fresh basil
pinch salt
3 Tbsp. red wine vinegar
1-2 clov
...Read More »- By Wendy Ruopp, Managing Editor of EatingWell
When I stay up past my bedtime (ahem, fall asleep on the couch) it reminds me of being a kid and thinking, "When I grow up, I'll stay up as late as I want--and I'll eat ice cream for dinner!" Turns out being a grownup isn't all it's cracked up to be. But at least in summertime there are opportunities for the rules and restrictions that often bind us to loosen, and the EatingWell Test Kitchen is ready with easy, no-cook sandwiches and salads (if not ice cream) for some more-free-time suppers.
Don't Miss: Our Top 50 Recipes for Summer
One recipe I like to make for a cool supper on a hot night is our updated Waldorf salad--something I grew up on--now with chicken and more fruit (and less mayo) than Mom used to add. (See the recipe at the end.) You'll also find links for 4 more easy summer suppers: a wonderfully Continental composed salad that I wouldn't have eaten in my youth but now seems the epitome of adult taste with its bee
...Read More » 
Chicken Taco Recipe
Hot summer days have you avoiding the kitchen like your scheduled teeth cleaning?
Here's a way to avoid cooking in the kitchen when summer laziness hits an all-time high.
Shine Supper Club challenged us to come up with our best recipes for no-cook dinners, and I'm delivering my crock-pot version of chicken tacos.
All you need is three main ingredients for the filling, and minimal kitchen prep to get your summer-time tacos started.
Crock-pot Chicken Tacos
2 lbs. chicken (about 2 breasts)
1 packet taco seasoning mix
1 small jar salsa (or less to taste)
Place chicken into crock-pot, sprinkle with taco seasoning mix, and add 1/2 - 1 can prepared salsa.
Cover with lid, and put on high for 4 hours.
Chicken taco filling prepared in crock pot.
When chicken is fully cooked, use two forks to shred chicken.
Mix well into surrounding juices.
Add water if needed.
Slice lettuce thin, and place in bowl.
Assemble filling in taco shells with lettuce and shredded cheese. Add any other toppings of your choice.
Chicken taco filling ready for tacos.
Enjo...Read More »
...Read More »You know when it's so hot you just want to eat an ice cream cone in a walk-in freezer? Welcome to August. Days like that, I'd rather fry an egg on the sidewalk than turn on the oven. That's why this month we're asking you to share your favorite No-Cook Dinners.
To Join Us:
1. Write a blog post, on Shine or elsewhere, telling us about your best cookout secret. Be sure to include a photo and a recipe.
2. Mention and link to the Shine Supper Club in your post: http://shine.yahoo.com/supper-club/
3. Tweet @yahooshine with a link to your post and include the hashtag #shinesupperclub. Aren't on Twitter? Email the link to shine_sarahmccoll@yahoo.com
My fix for lazy, hot summer days is a Kitchen Sink Salad. I see what's in the fridge and cabinets: a head of red cabbage, shallots, leftover grilled asparagus, tomatoes, a hard-cooked egg, feta, cooked grains, rotisserie chicken, romaine hearts, Finn-Crisps (my favorite crouton substitute), sunflower seeds, canned salmon. Then I try to put tog- Sarah Lipoff has gamely contributed to the Supper Club since its first month. When we dared you to cook your scariest dish, she fried up a whole chicken. When we asked how to spring clean your supper, she slashed the fat and calories of a beloved Chinese dish. In May, she shared her mother's easy recipe for monkey bread, and in June whet our appetities with the makings for her light and lovely first bite of summer. We were not surprised then to see that her best cookout secret was an inventive and irresistible grilled pizza, or that you chose it for the winner of July's Supper Club Grill Giveaway. Sarah says it best in her post:
Sarah Lipoff's winning grilled pizza
"Summer entertaining shouldn't be about spending hours in the kitchen tossing together elaborate meals when guests come over to play. Nope. Dinner should be effortless, preferably served on paper plates, and cooked on the grill creating hardly any cleanup...my cheap pizza-grilling secret - throw-away aluminum pizza pie tins from the grocery store...This is...Read More »
