Spicy Gazpacho

Spicy Gazpacho makes a great meal for Meatless Monday. Tip: this can be made two days ahead and kept in the refrigerator until ready to serve. Serve with fresh baked bread and one of our dipping oils.


Ingredients
* 1/4 cup red onion, coarse chopped
* 1/2 red bell pepper, cored and seeded, coarse chopped
* 1/2 cup seedless cucumber, coarse chopped
* 1/4 cup celery, coarse chopped
* 1 14.5-ounce canned diced tomatoes, drained a little
* 1-tablespoon extra virgin olive oil
* 1 tablespoon red wine vinegar
* 1-teaspoon salt
* Pepper to taste
* ½ cup Stonewall Kitchen Spicy Tomato Salsa
* 1-tablespoon cilantro, chopped
* Sour cream and or guacamole for garnish

Directions

1. Place the red onion, red bell pepper, cucumber and celery in a food processor fitted with a metal blade. Pulse processor until the vegetables are finely chopped (depending how chunky you want your gazpacho).
2. Add the canned tomatoes, olive oil, red wine vinegar, salt, pepper and Stonewall Kitchen Spicy Tomato Salsa. Pulse until uniformly blended.
3. Transfer to a serving bowl and stir in cilantro. Serve chilled garnished with sour cream and or guacamole for a refreshing cold soup.

Serves: 4-6

Julia Child Week

At the Stonewall Kitchen Cooking School, we're celebrating the legacy of Julia Child with a full week of classes dedicated to cooking scrumptious French food. We held our first Julia Child week last year, and it was so immensely popular we've decided to do it again. And based on this year - all of the classes sold out - we'll probably do it again next year. It's a lot of fun and a lot of work. To prepare the meals for each class, it takes pretty much every single one of the pans the Cooking School has. The School also goes through twice as much butter during Julia Child week (about 288 lbs!) compared to what they use in an average week.
Here's a sample menu from one of the classes:

Smoked salmon, fennel, and goat cheese crostini


Fish souffle baked on a platter with sabayon


Poached chicken breast around asparagus with wine sauce, sauteed potatoes, browned brussels sprouts with cheese

Tarte aux fraises (fresh strawberry tart)


Julia Child was born on August 15th in 1912. Over the course of her 91 year life, Julia would revolutionize cooking in America, introducing French cuisine to the American home cook, inspiring countless chefs, and looming large as a television personality. If you'd like to learn more about Julia Child visit her page on biography.com for more information.

To see more photos from the class visit our Cooking School's Facebook Page.