Cooking Classics: Fresh Herb Gazpacho

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCooking Classics

The Technique

Fresh Herb Gazpacho

Chilled soups are a must for summer gatherings scheduled during the lunch hour. When a combination of warm party fare is planned such as Shrimp & Sweet Corn Buttermilk Fritters & a little last minute cooking is necessary, Fresh Herb Gazpacho offers the hostess an opportunity to prepare this seasonal cold soup in advance making serving manageable. The good news is that flavors only get better the longer it stands after preparation. Sweet corn, cucumbers & tomatoes are showcased in this particular version that allows the seasons finest to shine in color, texture & taste. Learn how to prepare a beautiful main course fit for a numbers of worthy celebrations.

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo Journalist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Herb Gazpacho
makes 8 cups

2 ears fresh corn on the cob, shucked
1 large cucumber
1 1/2 lbs plum tomatoes, cut in half
1/4 small red onion, cut into pieces
1/4 cup packed fresh cilantro leaves
3 garlic cloves, cut into pieces
2 Tbsp fresh lemon juice
1 Tbsp hot sauce
1 Tbsp chopped fresh thyme leaves
1 Tbsp prepared horseradish
1 tsp kosher salt
1/4 tsp freshly ground pepper
3 cups vegetable juice
Garnish: Fresh thyme 

Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. Cut the cucumber in half. Peel & seed half of it. Seed the remaining portion & dice it. Set aside. Pulse the peeled cucumber, the tomatoes, the onion, the cilantro & the garlic in a food processor on Low several times & in batches, if necessary, until finely chopped. Transfer the mixture to a 2-quart glass measuring cup. Stir in the diced cucumber, the corn kernels, the lemon juice, the hot sauce, the thyme, the horseradish, the salt & the pepper. Add the vegetable juice. Chill 2 to 24 hours. Garnish, if desired. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
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The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaHow To Make Fresh Herb Gazpacho

Fresh Herb Gazpacho makes a wonderful luncheon soup that can be prepared up to two days in advance. However, if outdoor entertaining is in order, consider serving it as an appetizer. Portion the soup in shot glasses & accompany it with a beautifully arranged cheese platter filled with relishes & flatbread. Gin & vodka cocktails would make lovely accompaniments to this delicious soup. 

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo Journalist

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Gather a good, sharp knife, a cutting board & a food processor. Read through the recipe before beginning. Here’s what you should know. 

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo JournalistNo. 1

Cut the cucumber in half. Peel & seed half of it. Seed the remaining portion & dice it. Set aside. 

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo JournalistNo. 2

 Grill the corn over direct Medium-High heat {350 to 400 degrees} 10 minutes, turning often, until charred. Cool 30 minutes. Cut the kernels from the cobs. 

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama2a

Charred corn kernels add lovely color & flavor to the soup. Look to The Basics: Sweet Corn for pointers on how to select, prepare corn for cooking applications & cut it from the cobs. 

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo JournalistNo. 3

Pulse the peeled cucumber, the tomatoes, the onion, the cilantro & the garlic in a food processor on Low several times & in batches, if necessary, until finely chopped. Transfer the mixture to a 2-quart glass measuring cup. Stir in the diced cucumber, the corn kernels, the lemon juice, the hot sauce, the thyme, the horseradish, the salt & the pepper.

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo JournalistNo. 4

  Add the vegetable juice. Chill 2 to 24 hours. Garnish, if desired. 

How To Make Cooking Classics. Fresh Herb Gazpacho By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Game Day Tailgating Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Editorial Director Digital Culinary Photo JournalistNo. 5

 The longer the Fresh Herb Gazpacho stands before serving, the more pronounced the flavors will become. When entertaining, serve the soup in short beverage glasses to highlight the colors from the vegetables. Heirloom demitasse spoons offer good scale to the smaller portions.

The Tune
“Summertime” Ella Fitzgerald & Louis Armstrong

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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