July's Chef's Kitchen

Hello everyone and welcome to July's version of a Chef's Kitchen. I hope that your summer is going as well as mine is, even if it's not quite as hot there as it is here. Which wouldn't be all that bad, truth be told I would be a little jealous. It has started out as quite a hot summer, but as they say it can always be worse, so I should be careful when I complain.

At any rate, let's get to this month's food. Since we are in the hot weather season, I thought that it might be a nice thought to include a recipe for some cold soup. I am sure that you have all heard of gazpacho, so I thought that I would throw a little spin on the idea, and let you try Grilled Vegetable Gazpacho. We serve this dish at the Club inside of a deep fried eggplant shell, topped with lime sour cream. You can do whatever you think is best, the flavor comes from the soup itself. Traditionally, as far as I know, Gazpacho contains cucumbers in the recipe. In this version, however, cucumbers are omitted. As with any recipe, you should feel free to change around the ingredients to include anything you like, or omit something that you do not. This particular recipe calls for certain vegetables, but feel free to substitute in anything you want to have. The one suggestion that I have, however, is to use the harder vegetables, rather than things like tomatoes or cucumbers. There are tomato products in this recipe anyway, so that should suffice. The only reason that I suggest sticking to the more durable vegetables is that it will be easier for you to grill them.

Since this is cookout season, I thought that I might throw in a good idea for an additional condiment for you to add to your table. Try my Smoked Tomato and Bell Pepper Ketchup, you might find it a little different if nothing else. This can be used instead of traditional ketchup, or steak sauce. When I use this particular sauce, I serve it heated under a steak, and it adds a lot of flavor to the meat. I suppose that you could also chill the ketchup once it was cooked, and use it as you would use any other ketchup. The only reason I would personally shy away from that is that the ketchup has some sweetness to it, which you can adjust according to your taste. I imagine that this would go well with relish!

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