Captain Chris Yacht Services Captain Chris Yacht Services
   
Father and Son Training Aboard a Kadey Krogen North Sea 48   Grand Banks 46 from ManO'War Bahamas to Stuart Florida   Marvelous Things Happen   Nordhavn 47 Owners Train with Captain Chris
 
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris

Calendar

Seminars

Photo Log

Favorite Links

Galley Recipes

Maintenance

Newsletter

Home

Find us on
Facebook

Follow us on Facebook

Training and Delivery of  DeFever 50 foot Motor Yacht from Norfolk VA to NYC

Boat Maintenance Seminar - New Date Added!

Trawler Training after TrawlerFest - Fort Lauderdale to Fort Pierce in Four days!

Transition from a Cheoy Lee 47 Ketch to a 41 Tiara Express Cruiser

Mission to Mars Starts in Louisiana

Georgia Lake Boaters Come Cruising with Captain Chris

US Power Squadron Raft Up

Grand Banks 46 Delivery from Hollywood Fl to Fairlee Creek MD

Gulfstar Gazpacho

Captain Alyse Caldwell
This recipe makes a lot so have a large rubbermaid container with a lid or 2 pitchers to store it in. Trust me, you'll want to make this much so you can serve your guests and still have leftovers. It's a bit messy but no cooking is involved!

3 Tbsp Olive Oil
1 Garlic Clove - smashed
8 saltine crackers crumbs
2 cups beef boullion
1 chopped onion
3 celery stalks - chopped
4 sprigs parsley - chopped
6 sprigs watercress - chopped
2 cups tomato juice
2 Tbsp lemon juice
1/4 tsp pepper
a few shakes of Crystal hot sauce
1 large chopped tomato
1 cucumber - peeled and chopped*

*Notice a theme here? chop everything FINELY if you don't have a food processor or blender.

Start by setting aside the garlic and olive oil in a small dish to meld the flavors. Then in your blender (or by hand with a plastic baggie and rolling pin) crunch up your saltimes then pour in boullion, add onions, celery, parsely and watercress. 

Add oil and garlic to blender mix (remove garlic if you're not afraid of Vampires). Then add everything but the chopped tomatoes and cucumbers and give the blender a whirl. Pour liquid into lidded containers and refrigerate for at least 4 hours. Overnight works too.

When ready to serve, scoop chopped tomatoes and cucumbers into soup bowls and pour gazpacho over fresh veggies. Be really decadant and top with a dollop of sour cream. Yummy on a hot day and filling enough to be a meal with some crusty french bread.

 


Click here for more Galley Recipes

View other articles written by Captain Alyse Caldwell