Thank you all who attended Blues Brews and BBQ Beaver Creek!!! Great afternoon of music, fun, and BBQ. We had a fun demo about chilies, salsa, pico de gallo, chipotle crema, grilling and smoking tomatoes, chilies, and Vidalia onions, and we finished up with Gazpacho...
Please take a moment on this Memorial Day to Remember those that have fallen ...
Red Canyon Spice
½ c celery chopped
½ c carrots chopped
1 c cucumbers (peeled& seeded)
1 oz Vidalia onion
1 sm clove garlic
½ c red/yellow bell peppers
6-8 ea ripe tomatoes remove cores -more of a medium to large tomato(beef stake or vine ripe)
1/2 to 1 ea Serrano pepper (seeds removed) – pending your heat desires
2 T apple cider vinegar
2 T sherry vinegar
1 T lime juice
1 tsp cumin
1-2 T Chef Michael’s all-purpose seasoning (Red Canyon Spice)
Equipment: Vitamix, Knife cutting board, 1 storage container, lg solid spoon. Measuring cups, and spoons.
Wash all your vegetables and cut up into smaller pieces to be placed into your Vitamix. Add your liquids. Fill your Vitamix container with vegetables and liquid. Start off on low and increase speed to puree all. Approx. 2-3 min pending how smooth you would like your soup. Do not go too long or it will start to heat up your soup. You may add a little water if would like to thin the soup out.. Season to taste and pour into storage container. Gazpacho is best made a few hours to 1 day in advance so all the flavors meld together.
Toppings can be diced up vegetables, tortilla chips, cilantro, avocado, fresh chilies, or a drizzle of a seasoned sour cream using lime juice and a selection from Red Canyon’s spice blends, such as: citrus chipotle, southwestern chili, or blackening. If you want more heat try our “Raptor” hot sauce. Choose from original , habanero or ghost chile.
Happy Trails and Happy Eating!!!
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