gazpacho

source: martha stewart


gazpacho has become a generic term for chilled vegetable soup, but traditionally it is spanish cuisine, especially popular in the southern region of andalusia. it is made with a base of tomato & bread along with other raw vegetables, & it is usually served cold in the summer months. it's a great dish to use up that bumper crop of tomatoes from the garden & day-old/stale bread. i absolutely love it!

2 cups cubed, crustless, day-old bread
2 cloves garlic {optional to boil it for 3 minutes to take away raw flavor}
2 pounds tomatoes, seeded {cut the top off & squeeze the seeds/guts into the trash}
4"piece cucumber, peeled & seeded
1" slice green bell pepper
2 teaspoons red wine vinegar
1 teaspoon sherry vinegar
1/2 cup olive oil
1 cup cold water {plus more for soaking}
salt & pepper


1. in a mixing bowl, soak the bread cubes in cold water for 15 minutes.

2. squeeze excess water from the bread & transfer to a blender or food processor.

3. add garlic, tomatoes, cucumber, bell pepper, vinegars, & 2 teaspoons salt. puree until smooth.

4. still on low speed, add oil slowly through pour spout. blend in cold water. season with salt & pepper.

5. refrigerate for 3+ hours.

serve with a drizzle of olive oil & topped with homemade croutons.

6 servings | 6 points+ each

spanish paella

source: rachael ray | look + cook

i love spanish food & especially manchego cheese. this paella is delish served alongside polenta pan-fried & topped with grated manchego.

{paella with a side of sauteed spinach}

1 pound sausage links {hot or sweet, as desired}
3 cups chicken stock
2 pinches saffron threads
2 tablespoons olive oil
2 chicken breasts, cut into large pieces
salt & pepper
2 tablespoons butter
1/2 cup orzo pasta {i use whole-grain}
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf 
1 cup rice {i use brown rice}
1/2 cup dry white wine
1 pound large deveined shrimp {i use already cooked shrimp}
1 can fire-roasted tomatoes
fresh basil, cut into confetti strips


1. in a skillet with 3/4" water, bring to a boil & par-cook the sausages for 7-8 minutes.

2. in a medium saucepan, warm the stock & saffron.

3. in a large skillet over medium with the olive oil, season the chicken pieces with salt & pepper, & cook them for 2-3 minutes on each side. remove the chicken & set aside.

4. add the sausage to the large skillet to crisp up the casings for 2-3 minutes. remove & cut into large chunks.

5. to the same large skillet, add the butter.  once melted, add the orzo & toast for 2-3 minutes.

6. add the onions, garlic, & bay leaf to the orzo. season with salt & pepper, & cook for another 2-3 minutes.

7. add the rice & stir to combine. deglaze the pan with the wine & let reduce for 1 minute.

8. add the chicken, sausage, & saffron stock. cover & simmer for 15 minutes.

9. add the shrimp & tomatoes, & cook for 3-4 more minutes.

serve in the skillet topped with the basil confetti.

6 servings | 19 points+ each