In the Kitchen: Fourth of July

It never really hits me that summer has arrived until the 4th of July. I find myself saying “I’m not ready for summer as it gets warmer and warmer… then BAM! Summer is here; full effect. 100 degree + temps, mosquitos, and outrageous electricity bills. Summer is NOT my favorite part of living in the great state of Texas but somehow I’ve survived it. Wanted to share a few of my favorite summer-time recipes. Keep Cool + Stay Happy!

Gazpacho Soup

Serves 6

(From the Kitchen of Mary Lou McElyea… respectfully altered by Me)

Gazpacho Soup

1 “Family-Size” Can Campbell’s Tomato Soup

1 “Family-Size” Can Water

1 12oz Can of V8

6 Tbsp Olive Oil

4 Tbsp Red Wine Vinegar

2 tsp Minced Garlic

1/2 tsp or more Cayenne Pepper

1 Large Cucumber, Chopped

1 Red Bell Pepper, Chopped

1 Orange/Yellow Bell Pepper, Chopped

3 Stalks of Celery, Chopped

2-3 Large Tomatoes, Chopped

2T Green Onions, Chopped

2-3 Avocados

1/2 Cup Sliced Black Olives


Mix liquid ingredients.

Add cayenne and garlic.

Add vegetables, stir well and chill for at least 4 hours.

Notes: Veggies should all be chopped at roughly the same size and on the small side… you want to be able to get a variety with each bite. Also – Keeps in the fridge for about a week. I usually add the avocado one bowl at a time if I’m just making a batch to have in the fridge.

Like a liquid salad, this is the perfect summer-time lunch paired with a chicken salad sandwich or bagel chips for dipping.



Peach Cobbler

Serves 8

Peach Cobbler

Combine and Toss together:

8 Cups Peaches (ripe, peeled and sliced)

1/2 Cup Sugar

1/2 Cup Light Brown Sugar

2 t. Lemon Juice

1 T. Vanilla Extract

1 t. Cinnamon

Pinch of Salt


1 Cup Flour

3/4 Cup Sweetened Coconut

3/4 Cup Sugar

3/4 Cup Coarsely Chopped Pecans

1/2 t. Baking Powder

1/4 t. Salt

1/2 Cup. (One Stick) Butter, cold, cubed

1 Egg (beaten)

In a separate bowl, combine dry ingredients, coconut & pecans. Use pastry cutter or two knives to cut in the butter. Should look like peas & sand when combined. Mix in one beaten egg. Mixture will be quiet gooshy. Put peaches in a 2 qt baking dish, add topping in small blobs on top.

Bake at 375 degrees for 45 minutes.

(Note: Good idea to place a cookie sheet on the rack below to catch the bubbly goodness that you don’t want to be cleaning off the bottom of your oven.)

Serve with Vanilla Ice Cream.

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One comment

  1. Meg "Gramma G" Gorham says:

    Oh YOUR Grandma would be as proud of you as I am! After being in Dallas for the preparation of both of these great summer staples, you have definitely hit the proverbial nail on the head. Gazpacho soup is probably new to most folks but it only takes once, and you’ll be hooked. It travels well to the picnic, beach, lake or concert in the park….easy to store in a cooler, easy to serve in plastic tumbler cups (leave the bowls for eating at home!) Also, a note for the sake of your new Tupperware, spray the inside of any plastic container with Pam prior to adding the Gazpacho and you wont have to live with the tomato-tinted plastic! And the secret ingredient of the bit of coconut in this peach cobbler makes it just extra special. Well done my sweet daughter….you have delighted my day, my summer and my life!

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