Monday, June 11, 2012

A Summer Recipe from the Boat Galley

This week's Boat Galley piece offers a recipe you can enjoy on your boat all summer long...

Guest blog by Carolyn Shearlock
Carolyn Shearlock, author of The Boat Galley, appears weekly on the Daily Boater with tips for getting the most out of your boat's kitchen.

Recipe for Gazpacho on a boat
Photo: Carolyn Shearlock, theboatgalley.com

Looking for a great lunch, snack or light dinner on a hot day?

Today’s Topic: Gazpacho...

In the summer heat, gazpacho has become our favorite lunch - icy cold, full of healthy veggies, and not too heavy. Even the saltiness - normally we try to limit our sodium - is good as we need to replace the electrolytes we were losing through sweat. (NOTE:  check with your own doctor about the appropriate level of sodium if you're in a hot climate - some is needed to avoid cramps, but everyone's medical situation is different and I'm not a doctor.)

Gazpacho also works really well as a take-along snack or lunch on a day sail or hot hike - just put it in a good Thermos and it will still be cold hours later.

Don't worry if you don't have the exact ingredients called for - you can make all sorts of variations using almost any vegetable that you'd eat raw, or leftover cooked veggies. For example, I had half a leftover baked potato that I diced up and added to the gazpacho pictured at the top of this article. Another good add-in is leftover pico de gallo (basically, a raw salsa) - it'll add a bit of zing!

Serves: 4 as side dish, 2 as main dish

4 cups chicken or vegetable broth (may be made from bouillon)
2 medium tomatoes, diced and seeds discarded
1/2 green pepper, diced
1/2 cucumber, sliced and quartered
1/2 medium onion, diced
1 clove garlic, chopped finely
1/2 teaspoon oregano
1/2 teaspoon basil
2 teaspoons olive oil OR canola oil OR vegetable oil
1 tablespoon lemon juice OR lime juice OR key lime (lĂ­mon) juice

Make broth and chill well. If you have freezer space, put part in an ice cube tray and freeze. Or, if you have ice, make 2 cups of broth double-strength, chill and use ice to make up the other 2 cups.

Place vegetables in a bowl, add spices and toss well. Add oil and mix to coat. Chill if not serving immediately.

To serve, sprinkle lemon juice over the vegetables and toss. Divide mix between bowls and evenly pour broth (or broth and ice) in each bowl. Serve.

Carolyn Shearlock is author of The Boat Galley, with over 300 FREE articles to get the most out of your boat kitchen with galley tips, insights & equipment recommendations. A few recipes, too - plus an active Facebook community to ask questions and share tips with other readers!

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