From Howcast.com, an easy and delicious recipe for making the traditional Spanish cold soup, gazpacho,
1 red bell pepper 1 green bell pepper 1 cucumber 1 red onion 4 plum tomatoes 3 garlic cloves, minced 23 oz. tomato juice 1/4 cup white wine vinegar Juice of 1 lime 3/4 cup extra-virgin olive oil 1/2 tbsp. salt 1 tsp. pepper French bread pieces Fresh basil leaves for garnish A food processor (optional)
Rough-chop the peppers, cucumber, red onion, and tomatoes. Then feed the vegetables through the food processor and pulse it until the vegetables are coarsely chopped. Avoid over-processing.
Transfer the vegetables to the large bowl and add the minced garlic, tomato juice, vinegar, lime juice, ¼ cup of the olive oil, salt, and pepper. Mix well and then refrigerate for at least 3 and up to 24 hours.
Tip: The longer the gazpacho sits, the more the flavor develops, so make the soup a day in advance for best results.
Heat the remaining olive oil in a medium skillet over medium heat until it's hot but not smoking. Then add the bread and toss for 6 to 8 minutes, until it's golden. Then, with a slotted spoon, remove the croutons to a paper-towel-lined plate and season them with salt and pepper.
Divide the gazpacho into bowls, top it with the bread, and garnish it with basil.
Heidi Dehncke-Fisher, About.com, demonstrates how to make homemade kosher pickles.
• 5 pickles, sliced or whole depending on your preference (recommends Kirby) • 12-14 ounces of the following liquids per quart size jar: 9 oz water 5 oz. white vinegar 1/4 tsp sugar 2 dill heads and stems or equivalent 1 large clove garlic, diced 1 onion (about the size of a golf ball), diced 1 tbsp Kosher salt
Bring liquid to boil, pour over contents of jar to cover, put cover on jar. Let sit overnight then store in the refrigerator. They should be ready to eat in about 10 days.
The longer they are stored the more dill flavor they have. Pickles last a long time - and go with many types of foods or by themselves as a tasty snack.