Tonight's dinner: Homemade gazpacho--recipe from Howard McGillin!--and savory summer solstice bread! Howard McGillin’s Gazpacho 1 28 oz. can peeled Italian plum tomatoes (or regualr tomatoes with 2 T. Italian seasoning mixed in) 3/4 a large Spanish onion, cut into chunks 3/4 a cucumber, cut into chunks 3/4 a green bell pepper, cut into chunks 2 t. minced garlic 1/2 cup of olive oil 3 T. red wine vinegar 1 t. salt Black pepper, to taste 1/4 t. cayenne pepper About 16 oz. tomato juice 1/4 t. cumin Put all the ingredients, except the tomato juice and cumin, into a blender or food processer. Blend, but not too well—it’s best chunky. Add in the tomato juice and cumin. Taste and adjust for seasoning. Refrigerate. Splash the gazpacho into bowls, garnish with fresh cilantro, and serve. Savory Summer Solstice Bread (Adapted from the recipe featured in "Celebrate the Earth: A Year of Holidays in the Pagan Tradition" by Laurie Cabot and Jean Mills) 1 1/2 cups flour 1 1/2 t. sugar 1/2 t. salt 1 package active dry yeast 1 T. dried minced onion 1 t. dried rosemary 1/2 t. dried thyme 1/2 cup + 2 T. warm water 1 T. shortening Mix 3/4 cup flour, sugar, salt, and yeast in a bowl. Add herbs, water, and shortening. Beat slowly, stirring in the remaining 3/4 cup flour until smooth. Scrape the dough from the sides of the bowl and let rise in a warm place for 35 minutes or until doubled in size. Punch down the dough and stir it with a spoon for 15 seconds. Place the dough in a greased loaf pan, shaping it to fit, cover, and let rise for 30 minutes. Preheat the oven to 375 degrees F. and bake for 20-25 minutes or until the loaf is golden brown and sounds hollow when tapped. #FeedingCreatively #Midusmmer2019 #SummerSolsticeSupper #HowardMcGillin #HowardMcGillinsGazpacho #ThePhantomCooksPartDeux #SavorySummerSolsticeBread https://www.instagram.com/p/BzCX1A3Hi2I/?igshid=657pgdeqzek3
