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
Category:Indiancuisineandculture