Easy Gazpacho Made Without Juice

Today we're taking a refreshing plunge into the realm of gazpacho—a beloved Spanish classic that's perfect for savoring the summer season. Gazpacho is a chilled soup bursting with the essence of ripe tomatoes, crisp cucumbers, zesty peppers, and fragrant herbs. Its smooth texture and tangy flavors make it a tantalizing option for those seeking a light and invigorating dish. Whether enjoyed as an appetizer, a light lunch, or even a refreshing beverage, gazpacho offers a delightful respite from the sweltering heat. It's also a tasty way to get more vegetables into your diet. 

I want to share my version of this delightful chilled soup. Many recipes online call for canned or bottle tomato juice. This recipe is made from all raw fruits and vegetables. It helps a lot to use a high-powered blender to get a nice smooth consistency. Now if you want it chunky, you can blend it a little less. This soup is packed with flavor, and is so quick to make. 

Check out the recipe below

I didn't have quite enough Roma tomatoes, so I added a hefty handful of cherry tomatoes. 

What you will need 

For the soup: 

• 5-6 fresh Roma tomatoes cut in quarters  
• 1 small or 1/2 of a large red or orange bell pepper, cut in big pieces
• 3/4 of an English cucumber peeled and cut in large chunks
• 1/2 of a small red onion
• 1-2 cloves of fresh garlic
• a big handful of fresh cilantro
• 1/4 cup of extra virgin olive oil
• 3 tbsp red wine vinegar
• sea salt and cracked pepper to taste, about a tsp each

For the topping: 

• the remaining 1/4 cucumber dice finely (skin on)
• cherry tomatoes cut into small pieces
• cilantro
• avocado chunks

How to make it

1. Add all of the cut up vegetables except for the toppings into your blender. 
2. Next, add olive oil, red wine vinegar, salt and pepper. 
3. Blend on high speed until you reach the consistency you like. Taste for seasoning, and add additional salt and pepper if needed. 
4. Refrigerate for at least 2 hours to allow the flavors to come together. 
5. Top with the chopped veggies and a drizzle of olive oil if you'd like. ENJOY! 

Gazpacho is a versatile soup that offers a wide range of topping possibilities, allowing you to tailor it to your personal preferences. Traditional toppings include diced cucumbers, tomatoes, bell peppers, onions, and croutons, which add texture and enhance the overall flavor profile. You could even add cooked, chilled shrimp to make it a heartier meal. For an extra touch of elegance, consider adding a drizzle of high-quality olive oil or a sprinkle of fresh herbs like basil or cilantro. As for storage, gazpacho can be kept refrigerated in an airtight container for up to three days, allowing you to enjoy its refreshing taste and vibrant colors over multiple servings. So go ahead and explore the endless variations and toppings to create your own delightful gazpacho experience, perfect for cooling down during hot summer days or whenever your taste buds crave a burst of Mediterranean flavors!

Delicious Mashed Sweet Potatoes Side Dish Recipe

Are you a fan of sweet potatoes? They have been a family favorite in my home for decades. My husband and kids love the classic Southern style candied yams, while I prefer a them baked or as a mashed sweet potato side dish. One of our favorite steakhouses makes a delectable sweet potato casserole. While I do love it, the topping adds so much extra sugar that can be a bit too much.

I have experimented with sweet potatoes and finally came up with the winning combination that makes for a delicious side dish. I like serving mashed sweet potatoes with pretty much any protein and some steamed or sauteed veggies. I used to bake the sweet potatoes in the oven, but it takes way too long and heats my kitchen up a lot, especially during the warmer months. Now I use my electric pressure cooker which takes about one third of the time to bake them to perfection.

The first step is choosing sweet potatoes that are very close to the same size and thickness. This ensures that they will all cook through properly. Trust me, I've used different sizes before and it was a disaster! I recommend going with smaller, slimmer potatoes if they are available. It might all be in my head, but I find them to have a smoother texture and a sweeter taste.

Mashed Sweet Potatoes Side Dish Recipe

Ingredients: 

4 small to medium size sweet potatoes

3 tbsp salted butter

1/4 cup light brown sugar

1/8-1/4 cup maple syrup

pinch of salt

Preparation: 

Rinse off sweet potatoes with cold water and dry with paper towels. Pierce whole sweet potatoes with a fork in multiple places. Pour 1 1/4 cup water in the bottom of your pressure cooker. Place rack on the bottom. Place whole sweet potatoes on rack as evenly as you can. Set pressure cooker on low setting for 14 minutes. I use a Cuisinart 6-qt pressure cooker, so you might have to check your instruction manual for the brand you have. 

Let sweet potatoes sit for 5 minutes when the cooking process ends, then release the remaining pressure. Place potatoes on a plate and carefully remove the skin and place in a large bowl. Mash the sweet potatoes and add the butter, brown sugar, maple syrup and salt. Give it a taste to see if you need to add any additional brown sugar or syrup if needed. 

Transfer sweet potatoes to a oven-proof baking dish. Add several tiny pieces of butter on top of potatoes (optional) and microwave for 5 minutes or bake in a preheated 350 degree oven for 20 minutes. Serve with your favorite fish, chicken or beef dish. Enjoy! 

This sweet potato dish is so creamy and delicious! You can make it as sweet as you like. If you aren't a fan of maple syrup, you can omit it and add a little bit of cinnamon and some vanilla extract. 

Our favorite main dishes we enjoy pairing with these mashed sweet potatoes are meatloaf, salmon, air fried chicken thighs and ribeye steaks. We also love to serve it at holiday dinners along with this mac and cheese recipe. 

If you are a sweet potato lover, you will definitely enjoy this recipe. If you decide to give it a try, drop me a line and let me know what you thought of it. Thank you so much for stopping by today! 

Easy Small Batch Homemade Mac and Cheese Recipe

For ages, macaroni and cheese has been one of those quintessential comfort foods that most anyone enjoys. Of course, it is not considered a diet-friendly dish, but we don't really eat it for that reason, to begin with. Nothing beats a nice creamy, cheesy scoop of homemade baked macaroni and cheese. There is something irresistible about the corner edges that crisp up just a little while baking that is the perfect texture and bite.

Growing up Guyanese, our macaroni and cheese wasn't like the classic American style. Ours had extra things in it like onion, scallions, and hot pepper. It was also baked firm so it could be cut into thick slices. While it was still delicious, I always preferred the more classic version. One of the things that can sometimes be a turn off when making mac and cheese is having such a huge amount left over. While that might not be a bad problem to have, some of us do not want to have too much of a good thing.

I have been working on a small-batch mac and cheese recipe that is perfect for smaller families. This recipe is so good since it doesn't require a lot of ingredients, and doesn't take a whole lot of time to prepare. Of course, you can always make a double batch for larger families, potluck meals, or if you simply can't get enough. Check out the recipe below.

Ingredients:

1 1/2 cups elbow macaroni (uncooked)
3 tbsp butter
3 tbsp all purpose flour
1 tsp Cajun or Creole seasoning (optional) OR 1 tsp salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 cups milk

How to make it:

1. Heat oven to 350°. Cook pasta according to package directions in well-salted water, then drain. 

2. While pasta cooks, melt butter in a large saucepan and add flour. Whisk until butter and flour are well combined. Add Cajun seasoning, salt, and pepper. 

3. Whisk in milk and bring to a low boil, until slightly thickened. 

4. Add shredded cheese, reserving a little to sprinkle on top for baking. 

5. Add in drained pasta to cheese sauce mixture, then pour into a 9x9 baking dish. Top with remaining cheese and bake for 20-25 minutes.  

Tips: 

• Sprinkle either cayenne pepper or paprika on top before baking for extra color and flavor. 
• Crush buttery crackers and top before baking if you like extra texture and crunch. 
• Add ham or crumbled bacon or turkey bacon, and sweet green peas or green onions to make it an entree. 
• You can experiment with other types of cheese like Swiss, colby-jack, or gouda. 
• Make this dish vegan by using plant-based butter, cheese and milk. I have made it before and t comes out great! 

This small batch mac and cheese is sure to please anyone who wants an ooey-gooey comfort classic. As a matter of fact, it's so easy to make that it can be whipped up in no time, even on a school night. You can Pin this recipe for later.

Be sure to check out these other delicious recipes:
Shelly's Easy and Moist Meatloaf
Air Fryer Chicken Thighs
Perfect Greek Pasta Salad

4 Ingredient Greek Pasta Salad Recipe

Have you ever eaten something before that was so delicious that you couldn't stop thinking about it? That's how I felt after having some Greek pasta salad from a local restaurant. I was lucky enough to have a friend share what goes in it so I could recreate it at home. The best part is it only requires four ingredients!

Here's what you need: 

2 cups Orecchiette pasta (uncooked)
1 4-ounce container of crumbled Feta cheese
2-3 Roma tomatoes, chopped
A handful of fresh basil, chopped

How to make it: 

Bring a large pot of water to a boil, and add a generous amount of salt. Boil pasta for about 12-15 minutes, or to the doneness you prefer. I find this type of pasta to be way undercooked from following the package instructions. Drain pasta and cool. I like to toss it in a bowl and pop it in the freezer for about 8-10 minutes to get a quick chill. Chop your tomatoes and basil. Now all you do is toss pasta, tomatoes, basil, and Feta together. That is it!

This Greek pasta salad is a great item to take to a cookout or potluck. It can be made the day before. So easy, right? It pairs very well with grilled chicken or steak. If you decide to try this recipe, let me know how you liked it. Thanks for stopping by today.