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The perfect “Drinking Slaw” for July’s Heat

Still looking for a last-minute side dish? JOY’s recipe for Becker Gazpacho is a much-loved family classic my father Ethan serves every 4th of July. Served in a big bowl with ladles and 8-ounce glasses handy, this Spanish-by-way-of-Ohio cold soup is a refreshing alternative to coleslaw, especially if you are serving heavier, creamier dishes alongside. Plus, it’s great for serving outdoors in July heat: no spoiling, very refreshing.

Let’s be honest: this is not “real” gazpacho. This is my father Ethan’s, German, cabbage-heavy, umami-rich bastard gazpacho. Tomato juice, garlic, shredded cabbage, carrots, cukes, fresh herbs, and freshly ground black pepper (always a must for Dad), and a dash of hot sauce. Beef consommé can be replaced with vegetable stock, a concentrated mushroom broth, or miso broth… anything to give the soup that extra umami oomph.

Enjoy!

Becker Blender Gazpacho
about 12 cups

Combine in a large stainless steel bowl:
     One 46-ounce can tomato or tomato vegetable juice
     One 101⁄2-ounce can condensed beef consommé, undiluted
     Juice of 1 lemon or lime or 1 tablespoon red wine vinegar
     2 tablespoons chopped basil
     (2 tablespoons chopped thyme)
     (1 tablespoon soy sauce)
     1 to 2 garlic cloves, minced
     1⁄4 to 1⁄2 teaspoon hot pepper sauce
Process in batches in a blender, until finely chopped (do not puree), and add to the bowl:
     1 cucumber, peeled, seeded, and coarsely chopped
     3 large carrots, cut into chunks
     1⁄2 head small purple cabbage, cored and cut into chunks
     1 bunch watercress, tough stems trimmed
     1 bunch scallions, trimmed, or 1 medium onion, cut into chunks
     (1⁄2 red or green bell pepper)
Season with:
     Salt and black pepper to taste
Cover and chill until very cold, 1 to 2 hours. Serve in chilled bowls or 8-ounce cups and pass:
     Large croutons or grilled, garlic-rubbed bread

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Joy of Cooking App for iPad and iPhone

After three years of collaborative effort with our friends at Culinate and Scribner, it is our pleasure to introduce the Joy of Cooking for iPad and iPhone! Please check out this full-featured, digital version of the 2006 edition. In addition to the recipes and indispensable reference information our readers know and love, the app has many features that are brand new to JOY:

  • Built-in recipe timers (you can have multiple timers going simultaneously)
  • Search for and filter recipes by key word, ingredient, cuisine, season, technique, diet, and more
  • Create shopping lists from within the app
  • Convert any recipe to metric automatically
  • Give voice commands or have recipe steps spoken to you
  • Create menus in the app
  • Share recipes from within the app
  • Color photography

Truly a JOY for the 21st century! Download by directing your browser to www.joyofcookingapp.com. Don't forget to review the app!

 

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 10 × 2-inch round cake pan or 9-inch square baking dish.
Prepare the streusel topping...