lola rugula deli style medium rare roast beef

Golden Heirloom Gazpacho

My summer celebration of garden tomatoes continues with this gorgeous golden gazpacho recipe. If you’re a home gardener or have just been overly ambitious at your local farmer’s market and wonder what to do with a lot of tomatoes, gazpacho is an easy and delicious solution.  I just recently posted my classic garden gazpacho recipe and this is a twist on that recipe using small golden heirloom cherry tomatoes.

The tomatoes I used here are Blue Gold Berry Tomatoes that I ordered from Bakers Creek Heirloom Seeds. They’re a very prolific plant, bearing beautiful fruit early and often throughout the growing season.

lola rugula golden gazpacho

These are not a super-sweet cherry tomato, which to me is perfect for a well-balanced gazpacho. And, unlike my classic garden gazpacho, here I keep everything a little bit lighter and brighter here with white wine vinegar, lemon juice and shallots.

lola rugula garden gazpacho

golden gazpacho recipe with heirloom cherry tomatoes

  • 2 lbs. yellow or gold cherry tomatoes
  • 1 medium clove of garlic
  • 1 yellow bell pepper, stems and seeds removed and cut into quarters
  • 1 medium cucumber (again, I use pickling cucumbers because it’s what I grow and have on hand), ends removed, peeled and seeds scooped out and discarded
  • 1 medium shallot
  • 1/2 medium jalapeno (optional)
  • 2 tablespoons white wine vinegar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground turmeric
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • Diced cherry tomatoes, minced chives and/or minced parsley for garnish

In a blender or food processor place everything EXCEPT half of the tomatoes and blend extremely well.  Using a ladle, scoop out 3/4 of the contents and pour through a mesh sieve into a large bowl. Add remaining tomatoes and puree again until well blended. Strain all but a cup of the remaining gazpacho into your bowl. Add the final cup of the pureed, unstrained tomato mixture to your bowl and stir well.  Chill well.

Garnish with diced tomatoes, minced chives, and minced parsley before serving.

I prefer to leave a cup of it unstrained, as it adds texture (and good fiber!) to your final gazpacho. It’s completely personal taste as to whether you strain all, a portion of, or none of the final mixture.

Also, you can do this in either a blender or a food processor or even with an immersion blender but, in the end, you just want it to be as finely blended as you can without completely liquefying the entire batch. A little texture is a good thing where gazpacho is involved.

lola rugula golden gazpacho with cherry tomatoes

As with my classic gazpacho recipe, I like adding some jalapeno for a little kick. If adding, be sure to taste your jalapeno first so you can anticipate the heat level in the finished gazpacho. You can always add a little more to the second puree but you can’t remove it once it’s there, if you know what I mean. 🙂 The jalapenos I grow are much, much hotter than the mass-produced variety I buy at the store, so you always have to be careful in how much you use.

The lemon juice and ground turmeric is key to giving this brightness and depth. A little bit of black pepper works too, but again, you have to play a bit with it and see what you like.

Also, as I mentioned in my classic gazpacho recipe, I occasionally enjoy mine as a gazpacho smoothie and just drink it from a glass. It’s seriously like a glass of goodness because of all the antioxidants packed into it.

lola rugula easy gazpacho with heirloom cherry tomatoes

If you’re overloaded with summer tomatoes and are wondering what else to make with them, my fried green tomatoes recipe is another delicious solution.

Craving a good, easy pasta recipe? Try my fresh no-cook tomato sauce! It’s not only quick and easy but it’s also incredibly delicious and satisfying.

Are you overloaded with summer tomatoes? I’d love to hear what you do to enjoy them. And, as I always say, don’t be afraid to play with your food!

Wishing you all a wonderful, healthy and well-nourished weekend. Enjoy!

lola rugula deli style medium rare roast beef

summer garden gazpacho

Gazpacho is such a delicious way to take advantage of your summer garden harvest and (bonus) it’s easy to throw together. Look up gazpacho recipes and you’ll find a ton of them, each unique in their own way, but there are basically two gazpacho camps: chunky and smooth. Personally, I like them both if they’re done well. In my opinion, you can’t really go wrong with fresh tomatoes blended with cucumbers, onion, garlic and olive oil, with a little acid and salt thrown in.

My version of gazpacho is a little bit of both worlds; the base blended smooth and then some small diced tomatoes added at serving time. The most important thing in making a great gazpacho is to use really, really ripe tomatoes. You really want the tomatoes to shine here.

lola rugula garden gazpacho

Garden Gazpacho Recipe

  • 2 lbs. very ripe tomatoes, cored. Remove the seeds and juice from half of them. In the recipe photos shown, I used a mix of large and small heirlooms with a couple of Romas.
  • 1 medium cucumber, completely peeled, ends removed and seeds scraped out
  • 1 medium clove garlic
  • 1/3 of a medium-sized red onion
  • 1 medium sweet pepper, either red, yellow or orange, stem and seeds removed (I used orange in the recipe photos shown)
  • 3 tablespoons red wine vinegar
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • 1/2 medium jalapeno, seeds and stems removed (optional)
  • 1 teaspoon kosher salt
  • Additional diced tomato and slivered basil for garnish

Add everything except half of the tomatoes to a food processor or blender and puree until smooth. Pour 3/4 of the pureed mixture into a large bowl, add the second half of tomatoes and puree until smooth. Pour into your bowl and stir everything together well.

You can also use an immersion blender when making gazpacho, but I find a food processor or blender makes quicker work of this.

The reason I remove the juice and seeds from half of my tomatoes is so that the gazpacho doesn’t end up too runny. If you’re using soley Roma tomatoes, you’ll probably be fine without this step but heirlooms and larger slicing tomatoes tend to have a lot more juice to them.

Chill well and serve in small bowls or ramekins, topped with diced tomatoes and slivers of fresh basil.

Another fun way to enjoy gazpacho is by making gazpacho shooters.

lola rugula gazpacho shooters

These tasty little shooters are always a hit at summer get-togethers and holiday parties.

lola rugula garden gazpacho shooters

Gazpacho Shooters Recipe

  • 1 oz. vodka, per serving
  • 1/2 cup gazpacho, per serving
  • Cherry tomatoes and fresh basil leaves for garnish, per serving

Blend vodka and gazpacho well and pour into glasses – I use a ladle and a funnel to keep them neat – it may seem like a little extra work (and dishes to wash) but it’s worth the effort.

Garnish each glass with a toothpick speared with a fresh basil leaf and cherry tomato.

Okay, to be fair, these aren’t really gazpacho shooters as much as they’re gazpacho cocktails. I serve them, as pictured, in whiskey glasses and they are definitely more than a shot.

Gazpacho is very easy to customize and garnish to your personal taste. Think fresh chives, parsley, lemon slices, diced or shaved cucumber, etc. I’m always telling you “don’t be afraid to play with your food” and this is a perfect example of a recipe that you can play with.

Some people add bread to their gazpacho for texture, some people don’t. Some people add a little jalapeno or hot pepper, some people don’t. Some people like green peppers some people like sweeter red (or orange or yellow) peppers.

Also, I used pickling cucumbers here, because it’s what I grow and had on hand. Always make sure you peel any type of cucumber you use, to get rid of any bitterness. I scrape out the seeds from mine for the same reason.

lola rugula gazpacho

Beautiful, isn’t it? Gazpacho made with garden ingredients doesn’t get any fresher or more delicious. And seriously, don’t be afraid to play with this recipe to find what you like best.

As a footnote, aside from using very ripe tomatoes, you also want to be sure to use a good quality extra virgin olive oil. It really does make a difference. In the shooters, of course, use the best vodka you can.

I also like to enjoy mine as a gazpacho smoothie and just drink it from a glass. It’s seriously like a glass of goodness because of all the antioxidants packed into it.

Enjoy what’s left of summer and thanks for stopping by!

lola rugula deli style medium rare roast beef

Cucumber Salad

I’ve been posting some of my classic recipes recently, such as my potato salad with peas and my easy refrigerated pickled beets, so here’s another classic for you. This simple little salad has a number of different names – cucumber salad, refrigerator pickles. pickled cucumbers,  and the obvious, cucumbers in vinegar. No matter what you call it, it’s easy to make and a fabulous way to preserve your cucumber bounty, whether it’s from your garden or your over-ambitiousness at the farmer’s market. Because of the vinegar, this dish stores easily in your fridge for weeks and makes a perfect side to grilled ribs and chicken. They’re also great on burgers and hot dogs and nothing can be easier to make.

I prefer to make mine with rice vinegar, as it’s not as sharp as white vinegar, but white will certainly work.

lola rugula refrigerator pickles recipe

Cold Cucumber Salad

  • 2 lbs. pickling cucumbers (about 6 medium)
  • 1 medium white onion, sliced thin
  • 1/2 tablespoon kosher salt
  • 1/2 teaspoon black  pepper
  • 2/3 cup unseasoned rice vinegar
  • 1/3 cup water

Remove the ends from cucumbers and discard. Slice the cucumbers thin – I prefer mine sliced over shaved with a mandolin, but you can try it both ways to see what you like – and place them in a large container with a lid. Thinly slice your onion and add to the cucumbers.

Sprinkle the cucumbers and onions with salt and toss well. Sprinkle with pepper, add vinegar and water and toss well again. Using the back of a large spoon or a potato masher, gently press everything down in the bowl.

Cover and refrigerate for 2-3 days, stirring them up and pressing them back down a few times. The cucumbers and onions will release their moisture and create a brine as they mix with the salt, vinegar, and water.

lola rugula cold cucumber salad recipe

You now have quick pickles, basically, and they’re oh, so good!

If you have fresh dill on hand, it’s a delicious addition to this. Also, you can toss with fresh tomatoes before serving – just don’t add them ahead of time, as tomatoes will lose their flavor when refrigerated too long.

You can also use red onions here but be warned that they can turn your salad pink, especially the longer it sits.

Did you have this salad (or pickles) growing up? What did you call them? I’d love to hear about it! And now you know an easy way to preserve them when you’re wondering what to do with a lot of cucumbers.

Enjoy!

lola rugula deli style medium rare roast beef

Refrigerator Pickled Beets

Every year I grow beets and every year I still end up with more than we can eat.  I love them roasted on the grill or in the oven, or shredded and made into my beet and carrot slaw. I saute the greens up, similar to how I make quick and easy Swiss chard, and often just toss them raw – both the greens and julienned beets – into salads.

But, whenever they get the best of me and I find my crisper drawer overflowing, I preserve my beets by quick pickling them and sticking them back in the fridge.

lola rugula easy pickled beets recipe

This is such an easy way to preserve them without the trouble of canning them. We eat these as an accompaniment to knockwurst and sauerkraut (here’s my homemade sauerkraut recipe) or add some to our side salads. They also look great on an appetizer tray, served alongside other pickled vegetables.

Now, I know a lot of recipes call for all kinds of spices and such, which you’re welcome to add if that’s how you like yours. I just like mine clean and simple; bright and tart, without too much fuss.

lola rugula easy refrigerated pickled beets recipe

This is a small batch recipe, as I’ve learned to just pickle them as they begin to overwhelm me. This recipe barely fills a quart Ball or canning jar, but it’s what works for me.

I grow a combination of Detroit Red and Rainbow beets and they all work great in this recipe. They mostly all end up red by the end of this, so use whatever beets you have on hand.

lola rugula pickled beets small batch recipe

easy refrigerated pickled beets recipe

  • 1 1/2 – 2 lbs. cleaned and peeled beets, diced or sliced
  • 1 cup sliced red onion (optional – omit if you hate onions)
  • 1/4 cup cider vinegar
  • 1/2 cup white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Place beets in a medium saucepan and cover well with water. Bring to a boil, reduce to a simmer and cook beets just until fork-tender, about 15-17 minutes. Drain and spoon into a quart Bell jar or glass dish with tight-fitting lid, layering in the raw onion slices as you go.

While the beets are still cooking, add vinegar, salt, and sugar to another saucepan and bring to a boil. Stir until salt and sugar are dissolved. Pour hot brine over beets and onions and seal with a lid. Let cool at room temperature. If you’re using a canning jar, you’ll likely hear the lid “pop” as the steam escapes and the lid seals tight.

Refrigerate until ready to eat. I’ve kept these for many weeks with no problems, as the combination of salt, vinegar, and refrigeration all help in preserving them.

lola rugula refrigerator pickled beets recipe

To me, these are a treat right out of the jar, when I’m looking for something quick to nibble on. Of course, when you’ve finished the beets, you can throw a couple of boiled eggs into the brine and make beautiful pickled beet eggs. Equally delicious in my opinion and also perfect for an appetizer tray.

If you try these, give me a shout and let me know your thoughts. Also, if you have another pickled veggie you enjoy, I’d love to hear about it.

Enjoy!

lola rugula deli style medium rare roast beef

Fennel, Tomato and Cucumber Salad

If you follow my blog on Facebook, you may have seen me share a photo of this salad recently. This is a salad that celebrates summer veggies. It’s cool, crisp, colorful and, of course, delicious. It seems almost too simple of a recipe to post but I sometimes get asked what to do with fennel and this is seriously one of my easiest suggestions.  People often pick up fennel at a farmer’s market or receive it in a CSA box and wonder what the heck to do with it.  Recipes don’t have to be complicated and, if you’re not a regular home cook, I know you don’t want them to be. This is a great way to introduce yourself to fennel while enjoying other summer veggie delights. Roasted fennel is also divine – try throwing some on the grill or pan roasting it, to really intensify its flavor.

I’ve been growing fennel the last couple of years and I think it’s a great addition to a home vegetable garden. It’s not susceptible to disease or bugs and, if you can keep the groundhogs from chewing off the tops (true story last year), not much bothers it, at least in my case.I do tend to pick it while it’s young, which yields a very tender and crisp fennel. It also helps thin out my patch of it, as I inevitably plant them too close together every year.

The tomatoes and cucumbers pictured here are also from our garden. The tomatoes are Black Vernissage heirloom from Baker Creek Heirloom Seed Company, one of my favorite places to buy seeds. They’re gorgeous little 3-inch tomatoes packed with flavor.  The cucumbers are a pickling variety, which is all I typically grow, but any type of cucumber will work here.

lola rugula fennel tomato and cucumber salad

This isn’t so much as a recipe as a salad suggestion. You can increase or lessen the quantities of any of the ingredients to suit your tastes.

lola rugula fennel and tomato salad recipe

fennel, tomato, and cucumber salad

  • Fresh fennel, sliced
  • Tomatoes, diced
  • Cucumbers, sliced or diced
  • Red onion, thinly sliced
  • Salt
  • Pepper
  • Olive Oil
  • Rice vinegar, unseasoned

Add your vegetables to a bowl, sprinkle with salt and pepper. Drizzle olive oil and rice vinegar over, toss and serve.

Easy, right? That’s what I love!

I prefer to use rice vinegar on this because it has a very light flavor, but it’s also good with red or white wine vinegar and even white balsamic vinegar. I use the unseasoned variety of rice vinegar but if you like a little sweetness, use seasoned rice vinegar and omit adding any additional salt.

You want just a hint of oil and vinegar on this, to really let the flavors of your veggies shine through.

lola rugula tomato fennel and cucumber salad recipe

Isn’t it beautiful? This salad screams summertime.  Fennel is easy to find now in most supermarkets and farmers markets so, even if you’re not a home gardener, you shouldn’t have any problem getting some.

Variations: thinly sliced sweet yellow, orange or red peppers work great with this. If you prefer, you can also serve it on a bed of greens. A little fresh parsley, basil or mint also change this up a bit, as does a little thinly sliced summer squash.

Don’t be afraid to play with your food! Enjoy!

lola rugula deli style medium rare roast beef

Tequila and Ruby Red Grapefruit Cocktail

Tequila has been my liquor of choice this summer and this cocktail is perfect for a warm summer evening. It’s fresh, bright and a little tart, which is everything I love in a mixed drink.

I don’t buy into most sweet drinks; for me they’re overly-cloying and their attraction is short-lived. I like a little sourness and tang and this cocktail surely fits the bill.

lola rugula tequila and ruby red grapefruit cocktail

tequila and ruby red grapefruit cocktail

  • Fill an old-fashioned glass (or rocks glass) 1/2 full with crushed ice.
  • Add 1 and 1/2 ounces of Blanco (white) tequila
  • Add 1 teaspoon freshly squeezed lime juice
  • Top off with ruby-red grapefruit juice
  • Garnish with a slice of lime and serve

Oh, I know, it’s so simple, right? But the mixture of ruby red grapefruit juice and fresh lime juice is a beautiful complement to tequila. And I shouldn’t have to mention this but I will; please use a good tequila here and not the bargain brand variety. Don Julio is one of our favorites and, at around $50 a bottle, is well worth the spend.

Now get out there and enjoy the rest of your summer, mm-kay?