Gazpacho Soup and Peanut Cheese Roll Ups

Note: An addition to my perpetual To-Do List: Electronically filing all of my mom's brilliant recipes AND convincing her that creating a fan-base via blogosphere should be step one in writing a book.

One of the reasons I'm already missing my mom. (Actually TWO reasons)

Of Course these two recipes are compliments of Meg Gorham, best throw-it-together chef I know. Great summer lunch, snack or appy.

Gazpacho Soup

From the Kitchen of Meg Gorham

1 family size can Campbell’s brand tomato soup

1 family size can water

6T. extra virgin olive oil

4T. red wine vinegar

1t. crushed garlic

1/8 t. +/- cayenne pepper

1/2 t. seasoned salt

1 12 oz. can +/- V-8 juice

1 cucumber, peeled and sliced thin

2 medium size tomatoes, cut up

1 small can, sliced ripe olives

1 avocado, sliced or cut up

1 red or green pepper, or both, cut up

2 stalks celery, cut in bite-size pieces

3-4 green onions, snipped

Combine all ingredients and chill at least 4 hours or overnight. To keep really cold or to take for picnic make recipe with half of required water and make up remainder with crushed ice cubes. This is a very forgiving recipe and I probably don’t make it EXACTLY the same way twice, depending on what veggies I have on hand and what’s in season. I also use varying amounts of the V-8 to extend the broth if needed. This makes a great pot luck dish for the beach or cookout and travels better than salad! This recipe serves 6-8 and keeps in the fridge a good 4-5 days. (For bigger crowd, use 50oz can soup, same size water, ¾ C. oil and ½ C. vinegar…everything else is adjustable to your veggie preferences!)

Spicy Peanut Cheese Roll-Ups

from the Kitchen of Meg Gorham.

1 lb. cheddar cheese, grated

2 T. cayenne pepper

2 sticks margarine, softened

2 1/2 C. flour

1 C. ground peanuts, salted

2 t. salt

sliced stuffed green olives for garnish

Mix grated cheese with ground peanuts and add to softened margarine. Sift flour, salt and pepper; mix well into cheese mixture. Shape into four long rolls (like refrigerator cookie dough) and roll in wax paper. Refrigerate until firm. Slice 1/4” inch and place on ungreased cookie sheet. Top with sliced olive and bake in preheated 350 degree oven until lightly browned (about 14 minutes, but watch ‘em! Serve hot or room temperature. The uncut roll (still in wax paper) may be frozen, stored in a freezer bag for several months. This recipe makes approximately 6 dozen slices. (A perfect accompaniment for Gazpacho soup. Enjoy!)