Wednesday, August 02, 2006
Gazpacho; grilled bratwurst; fried potatoes
3 large, fresh tomatoes, or the equivalent of smaller ones (or, in the dead of winter, use a 16 oz. can of tomatoes)
1/2 cucumber, peeled and cubed
1/4 small green pepper, cubed
1/4 small onion, cubed
1 clove garlic, minced
1/4 c. red wine vinegar (or your choice of other vinegars)
1/3 c. light vegetable oil (or olive)
salt and pepper
1 slice bread
garnish: assorted chopped veggies and croutons
Peel the tomatoes by submerging in boiling water for 15 seconds, then plunging into ice water. Place all ingredients (except the slice of bread and the garnish) into a blender and puree. While blender is running, add the slice of bread. Pour soup over a handful of ice cubes and chill until serving time (at least two hours). Serve topped with your choice of garnishes (chopped tomato, chopped cucumber, chopped onions, croutons).
Grilled bratwurst aka "brats"
This might be a Midwestern/Wisconsin thing...
We par-boil our brats for 15 minutes in water (or beer) and then grill them
Then I just fried sliced potatoes and onions in an olive oil/butter mix and seasoned them with kosher salt, black pepper and Hungarian half-sharp paprika.