Gazpacho Shots

Gazpacho Shots | Pinky's Pantry
I love Gazpacho. It’s a filling and refreshing soup that’s perfect on a hot summer’s day. Gazpacho is a traditional Spanish dish. It’s popular all over Spain and is made from a mixture of fresh raw veggies that typically include tomatoes and cucumbers. The soup also includes oil and vinegar, and in many cases, stale bread is added. The ingredients are pureed into a soup which is then served cold.

I really like Ina Garten’s recipe from her classic Barefoot Contessa Cookbook. I usually make it when we want a light lunch, or when the weather outside erases my willingness to slave over a hot stove. Today I decided to serve the Gazpacho as an appetizer for a party. I poured it into shot glasses and balanced a little parmesan crouton on top of each glass. Don’t they look cute?
Gazpacho Shots | Pinky's Pantry

GAZPACHO SHOTS

  • 1 hothouse cucumber, halved, not peeled
  • 2 red bell peppers, cored and seeded
  • 4 medium tomatoes
  • ½ red onion
  • 3 garlic cloves, minced
  • 3 cups (23 ozs.) tomato juice
  • ¼ cup white wine vinegar
  • ¼ cup good olive oil
  • ½ tbsp. kosher salt
  • 1 tsp. freshly ground black pepper
  1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
  2. Put each vegetable separately into a food processor fitted with a steel blade and pulse until coarsely chopped. Do not overprocess!
  3. After each vegetable is processed, pour into a large bowl
  4. Add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
  5. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
  6. Pour into shot glasses.
  7. Top each glass with a parmesan crouton on a small skewer.

NOTE:  To make the parmesan croutons, slice some hearty French or Italian bread into cubes and place them in a ziploc bag. Pour in a little melted butter and some grated parmesan cheese. Zip the bag closed and shake until the bread cubes are well coated. Spread them out in a single layer on a cookie sheet and bake at 350ºF until they’re crisp and golden brown.

Spanish Chorizo Hobo Packs

Spanish Chorizo Hobo Packs | Pinky's PantryGrilled Hobo Packs are an old campfire classic. If you were a boy or girl scout, you probably tried this delicious potato dish. They were simple to prepare. Just slice a potato, put it on a piece of tin foil, season with salt and pepper, add a little chopped onion and some oil or butter, wrap the whole thing up and throw it on the coals to cook. Sometimes you opened your pack to find a perfectly cooked side dish. Sometimes you opened it to find a charred mess. Always you had a ton of fun doing it.

Hobo Packs have since evolved with the times to become full, quick-and-easy meals. You always start with potatoes or some other starchy vegetable like yams. To this you can add any other vegetable you like, then include some chicken, meat or fish, different aromatic herbs and spices, a little seasoning, and some oil or butter. I’ve seen them made with cubes of steak, little chunks of ground beef, sliced up chicken breast, and of course, fish like salmon or halibut. You don’t even have to grill them anymore. If the weather is bad or you just don’t feel like cooking outdoors, you could always bake your hobo packs in the oven. You could even fill your hobo packs a day or two ahead of time, then just keep them in the fridge until you’re ready to cook them.

I usually make my hobo packs with sausage. Both My Old Goat and No.1 love sausages of any kind – kielbasa, bratwurst, knockwurst, chorizo, longaniza, spicy sausage, chicken sausage….. you name it, they’ll eat it! In the hobo packs pictured, I used Chorizo de Bilbao which is a Spanish dry-cured chorizo, but you can use anything you like. Be adventurous! What will you put in your hobo packs?Spanish Chorizo Hobo Packs | Pinky's Pantry

SPANISH CHORIZO HOBO PACKS

Each hobo pack gets:

  • 1 pc. dry-cured Spanish chorizo, sliced
  • 1 small potato, cut into wedges
  • 1/4 of a red bell pepper, cut into squares
  • 1/8 of an onion, cut into squares
  • 1 clove garlic, minced
  • 1 tsp. minced parsley
  • 1 tbsp. olive oil
  1. Microwave the potatoes until they’re just cooked; then cut them into wedges.
  2. Cut a rectangular piece of tin foil for each hobo pack you are making.
  3. Lay the foil sheets out on your work table.
  4. On each sheet of foil, place chorizo, potato wedges, bell pepper, onion, garlic and parsley; then drizzle with the olive oil.Spanish Chorizo Hobo Packs | Pinky's Pantry
  5. Fold each piece of foil in half over the filling ingredients.
  6. Seal the three open sides by folding the edges of the foil up and pressing them tightly closed.Spanish Chorizo Hobo Packs | Pinky's Pantry
  7. Place your hobo packs on a cookie sheet.Spanish Chorizo Hobo Packs | Pinky's Pantry
  8. Bake at 350° for 30 minutes.
  9. To serve, open hobo pack and pour contents over cooked rice or quinoa. You could also just eat it right out of the foil pack.Spanish Chorizo Hobo Packs | Pinky's Pantry

NOTE:  When working with your hobo packs, be careful not to punch a hole in the foil. If you’re worried about leaking, you could use two sheets of foil per hobo pack. I also always use heavy-duty foil.