Captain Chris Yacht Services Captain Chris Yacht Services
   
Space Shuttle Atlantis   Kadey Krogen 44 Trawler Training At The Helm   Trawler Training Texas Style   Palm Beach Boat Show
 
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris

Calendar

Seminars

Photo Log

Favorite Links

Galley Recipes

Maintenance

Newsletter

Home

Find us on
Facebook

Follow us on Facebook

Great Loop Cruisers Rendezvous in Norfolk VA

Boat Thrusters

Bon Voyage on Sandy Hook

TrawlerPort Fort Lauderdale Boat Show

What is a Looper? The Great Circle? How do I join?

Seminars - Trawler Training - Rendezvous - Boat Shows

Efficiencies in Boating Education

Cruising Blogs- Live The Dream Vicariously

Gulfstar Gazpacho

Captain Chris Yacht Services
This recipe makes a lot so have a large rubbermaid container with a lid or 2 pitchers to store it in. Trust me, you'll want to make this much so you can serve your guests and still have leftovers. It's a bit messy but no cooking is involved!

3 Tbsp Olive Oil
1 Garlic Clove - smashed
8 saltine crackers crumbs
2 cups beef boullion
1 chopped onion
3 celery stalks - chopped
4 sprigs parsley - chopped
6 sprigs watercress - chopped
2 cups tomato juice
2 Tbsp lemon juice
1/4 tsp pepper
a few shakes of Crystal hot sauce
1 large chopped tomato
1 cucumber - peeled and chopped*

*Notice a theme here? chop everything FINELY if you don't have a food processor or blender.

Start by setting aside the garlic and olive oil in a small dish to meld the flavors. Then in your blender (or by hand with a plastic baggie and rolling pin) crunch up your saltimes then pour in boullion, add onions, celery, parsely and watercress. 

Add oil and garlic to blender mix (remove garlic if you're not afraid of Vampires). Then add everything but the chopped tomatoes and cucumbers and give the blender a whirl. Pour liquid into lidded containers and refrigerate for at least 4 hours. Overnight works too.

When ready to serve, scoop chopped tomatoes and cucumbers into soup bowls and pour gazpacho over fresh veggies. Be really decadant and top with a dollop of sour cream. Yummy on a hot day and filling enough to be a meal with some crusty french bread.

 


Click here for more Galley Recipes

View other articles written by Captain Chris Yacht Services