Hello E-Trenders!
We experienced recent technical difficulties with our blog and that is why you have not been receiving our posts - the good news is that we have fixed the internal issue and we are back up and running (blogging)! Thank you for your patience E-Trenders. We have missed you!
Did you make it to the Farmers' Market this weekend? In our previous post we shared some of our favorite market finds (here).
Today we have a savory gazpacho soup recipe perfect for summer entertaining AND a "Savor the Seasons" Cookbook Giveaway!
We found this recipe in the "Savor the Seasons" Cookbook that is sold at the Farmers' Market in Downtown Rochester, Michigan. The cookbook was produced by the Rochester DDA and has so many savory & sweet recipes. Many of the recipes are from local restaurant chefs, downtown businesses and local farmers from the Rochester Farmers' Market. There is a wide variety of eclectic and comfort recipes for all seasons and occasions. If you are interested in purchasing the cookbook check out the Rochester DDA website here.
E-Trenders - you can also enter to WIN a cookbook! All you have to do is post a SUMMER comment on our blog (below) - share one of your favorite summer pastimes or perhaps your upcoming summer vacation plans. We love hearing from you. For another chance to win - share this blog post on your facebook page or make a comment on our EventTrender facebook page here.. Two lucky winners will be announced on Friday!
Okay - so let's get back to the gazpacho recipe. When flipping through the cookbook pages we were thrilled to see a hometown favorite gazpacho recipe featured by the Executive Chef at Kruse & Muer.
In a stainless steel bowl add the following:
32 oz. dices tomatoes (canned with juice) - note: you can also use fresh diced tomatoes
1 medium cucumber, peeled, seeded and diced 1/4 inch
1 medium green pepper, diced 1/4 inch
1 garlic clove, peeled & chopped fine
1 teaspoon of chopped parsley
1 medium Spanish onion, peeled and diced
16 oz. of tomato juice
Whisk together all ingredients and add a 16 oz. bottle of Italian salad dressing. Continue to whisk together all ingredients until fully blended.
Chill for a couple hours before serving (yield: 6-8 servings) . We added our own EventTrender twist and served the gazpacho in tri-colored peppers. Simply cut off the pepper tops, spoon in the chilled soup and serve with a side of sour cream garnished with chive confetti.
ET Tip: when selecting the peppers for the bowls make sure you pick out peppers that are large and do not fall over - give them a test in the store or Farmers' Market before buying.
Mix up the pepper top colors to give the presentation more depth and dimension.
Enjoy E-Trenders and don't forget to enter our "Savor the Seasons" Cookbook Giveaway!
All you have to do is post a SUMMER comment on our blog (below) - share one of your favorite summer pastimes or perhaps your summer vacation plans. For another chance to win - share this blog post on your facebook page or make a comment on our EventTrender facebook page here.. Two lucky winners will be announced on Friday!
Good Luck E-Trenders!
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