Oregon Trail Gazpacho Recipes
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
OREGON TRAIL MIX
My homemade version of a commercial trail mix. Salt free! For best flavor, make sure you use unsulphured dried fruit and be doubly sure the nuts are not rancid (taste test!). As we roll along the Oregon trail...bump, bump, bump... Read about the Oregon Trail here: frontiertrails.com/oldwest/oregontrail.htm
Provided by COOKGIRl
Categories Lunch/Snacks
Time 10m
Yield 9 cups
Number Of Ingredients 9
Steps:
- Note: all ingredient amounts are estimated. Please feel free to adjust the proportions to your preference. The ingredient's list is merely a basic guideline.
- In a large bowl combine all ingredients and mix well.
- Transfer to an airtight container.
- Prep time does not include roasting the seeds/nuts.
Nutrition Facts : Calories 621.1, Fat 45.6, SaturatedFat 7.5, Sodium 8.9, Carbohydrate 50.1, Fiber 8.6, Sugar 22.4, Protein 16.1
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