It looked big when I bought the carton.
It was big. I’ve noticed the strawberries at the grocery store are bigger and sweeter.
Funny and interesting things happen when suppliers can’t sell their produce to the restaurant supply chain.
Big boy #2.
Big boy #3.
“Send pictures of the Tiny Human.”
“Only if you send me your Citrus Gazpacho recipe.”
The exchange was made and Frenchy’s recipe follows:
For 6 Cups
- 4 large ripe tomatoes
- 1 clove garlic
- 1 TBLS white wine vinegar
- 2 1/2 cups orange juice
- zest and fruit of 1 orange-remove the peel and pith
- zest and fruit of 1 pink grapefruit-remove the peel and pith
- 1/2 cucumber, peeled, seeded, diced
- 1/4 medium red onion, diced
- 1/2 yellow bell pepper, stemmed, seeded and diced
- 1 TBLS olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- Cayenne pepper to your taste
Instead of using fresh tomatoes which you must boil for 20 seconds, then dunk in ice water to stop the cooking, cool, peel, then dice-you can use a can of diced tomatoes.
Use an immersion blender or container blender to mix the tomatoes, garlic, vinegar, orange juice, orange and grapefruit zest. Puree. Pour over the cucumbers, peppers, onion, orange and grapefruit, olive oil and seasonings.
This is best when it has been refrigerated overnight. Top with fresh cut basil before serving. A few pomegranate seeds in each serving for color.
Beautiful in martini or cocktail glasses as a starter.
Historical Note for Family and Friends
Frenchy is a real person and our friendship predates my marriage to The Boss. When the Doctor and the Architect were tiny humans themselves we would have wonderful meals at Frenchy’s. I’m positive I’ve had this gazpacho but at my age I can’t remember when. Enjoy!
- One package unflavored gelatin
- 1/2 cup cold water
- 1 cup strawberries, crushed
- 2 egg whites
- 1/2 cup sugar
- 1 cup heavy cream whipped
- 1 drop red food coloring
- In a sauce pan soften the gelatin in water.
- Stir over low heat until the gelatin dissolves.
- Crush strawberries, stir into the gelatin mixture.
- Remove from heat and allow to cool.
- Beat egg whites until stiff. Gradually add sugar. Fold in strawberry mixture.
- Whip cream. Fold into the strawberry mixture. Add one drop of red food coloring.
- Pour into individual molds or bowls.
- Garnish with fresh strawberries and chill for four hours.
- Serves 6-8.
“I’m going to make something light for dessert.”
“Strawberry Mousse and Forgotten Cookies.”
“You forgot what?”
“No, I’m also making cookies to go with the mousse.”
I crushed the strawberries with a potato masher. You don’t want puree. Leave some chunks. Serve with Forgotten Cookies. You’ll see.
Another recipe saved from its original pen and paper format. One down and several thousand more to go.