Searching for a recipe for your Shabbos meal? You can call your bubbe — but if that fails, we’re here to provide your weekly fix. On tap this week is a garlicky summer gazpacho and a sweet sangria for all of your ceremonial needs.
Garlicky Summer Gazpacho
Garlic, the favored seasoning of Jewish cooks worldwide, provides a spicy kick to this summer soup. Easy to make and serve, this promises to be a hit at your Sabbath table.
- 1 bottle tomato juice
- 5 cloves garlic
- 4 plum tomatoes
- 1 carrot
- 1 large cucumber
- half a bunch parsley
- half a bunch chives
- black pepper and salt to taste
Roughly dice vegetables. Add all solids to blender with tomato juice to cover. Blend until desired smoothness is reached. Add salt and pepper to taste. Voila! A first course that takes no heat and just 5 minutes to prepare.
Tired of the same old Manischewitz kiddush wine? Try this sweet sangria as a fresh alternative. With a heady mix of fresh fruit and alcohol, your guests will be saying “Amen!”
- 1 bottle red wine
- 1 mango, sliced
- 2 cups of fresh raspberries (or thawed frozen)
- 1 lime, sliced
- 3 oz brandy
- 2 tbsp of superfine sugar
- 1 can club soda
Combine all ingredients except club soda in a pitcher and refrigerate overnight. Before serving, stir in club soda. For an extra treat, freeze a few of the raspberries and use as ice cubes!