Captain Chris Yacht Services Captain Chris Yacht Services
Introduction To Boat Systems - Maintained By YOU The Boat Owner   Grand Banks 46 from ManO'War Bahamas to Stuart Florida   Our retirement dream can be our reality!   Future Loopers or Maybe Coastal Cruisers
About Us       Delivery       Training Onboard      Testimonials      Training Video's & Ship's Stores      YouTube Channel

Ask Captain Chris



Photo Log

Favorite Links

Galley Recipes




Find us on

Follow us on Facebook

Efficiencies in Boating Education

Pole Dancin' Nordhavn Trawler Style

Merry Cruising Christmas from Captains Chris & Alyse

Canadian Cruisers Come Aboard Sandy Hook

Boat Maintenance Seminar - New Date Added!

Training Aboard a Marine Trader 49 in Chesapeake Bay

AGLCA Fall Rendezvous

Mainship 400 Crossing Lake Okeechobee

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