Some more recipes...

GAZPACHO

INGREDIENTS: 2 cups tomato juice 2 garlic cloves, chopped 2 tsp. olive oil 2 Tbsp. dry bread crumbs 1 Tbsp. white wine vinegar Salt and freshly ground pepper, to taste 1/4 cup seeded and diced cucumber 1/4 cup finely diced green bell pepper 1 plum tomato, seeded and finely diced 1/4 cup red onion, finely diced 1/4 cup zucchini, finely diced

DIRECTIONS: Place tomato juice, garlic and olive oil in blender and process until garlic is pur�ed. Add bread crumbs and vinegar, then blend to combine. Season to taste with salt and pepper. Pour into covered container and chill well, from 2 hours to overnight. Check seasoning and adjust, if necessary. Divide soup among 4 serving bowls. Add 1 tablespoon each of diced cucumber, pepper, tomato, onion and, if desired, zucchini.

Yield: 4 Servings

Fresh Bean and Hazelnut Salad

6 cups mixed greens 1 pound fresh green beans One third cup hazelnuts, chopped 8 oz. Feta cheese, crumbled One quarter cup olive oil One quarter cup red wine vinegar One half tsp. dry mustard 1 tsp. dried oregano 1 clove garlic, minced Salt and pepper to taste

Bring a saucepan of water to a boil and place green beans in the boiling water and blanch for several minutes. Remove and place in cold water to prevent further cooking. Place mixed greens, in a bowl. Drain cold water from green beans and add them to the mixed greens along with hazelnuts and Feta cheese. Combine olive oil, red wine vinegar, dry mustard, oregano, garlic and salt and pepper in a cruet and shake. Just before serving pour over salad and toss

Cream Cheese and Grape Spread     16 oz. cream cheese, softened One quarter cup prepared mango chutney One half tsp. curry powder 1 Tbsp. brandy One third cup sliced almonds 1 Tbsp. shallots, minced 1 pound green grapes

Combine cream cheese, mango chutney, curry powder, brandy, almonds and shallots and mix well. Shape mixture in an oval shape. Cut some of the grapes in half and place on top of the cream cheese, cut side down. This will resemble a cluster of grapes. Serve with remaining grapes and crackers.

WARM POTATO SALAD Makes 8 servings

Preparation time: less than 25 minutes

Cooking time: less than 20 minutes

2 pounds quartered red potatoes

1/2 pound trimmed green beans cut into 1 1/2-inch pieces

1 tablespoon vegetable oil

1 medium chopped onion

1/4 cup Dijon mustard

3 tablespoons white-wine vinegar

1 tablespoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

Cook potatoes in boiling water 10 minutes; add green beans. Cook 3 more minutes or until vegetables are tender. Meanwhile, in a large nonstick skillet, heat oil on medium. Add onion and cook 8 minutes or until softened. Remove from heat; whisk in mustard, vinegar, sugar, salt and pepper. Drain potatoes and beans; toss in serving bowl with mustard vinaigrette.

Contributed by:

 * Indiancuisineandculture Y-Group