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Show 9
Simple Arugula Salad
with Asparagus and Peas
Gazpacho Soup

Aired June 25, 2023

Sponsored by: 


Summer Salad:


Arugula or garden greens

¼ cup fresh lemon juice

2 tsp. Dijon mustard

2 tsp. White wine vinegar

½ cup olive oil

Salt & pepper to taste.

Combine lemon juice, Dijon mustard, vinegar, and salt & pepper.

Whisk in olive oil slowly to create an emulsion.



2 lbs red ripe tomatoes

1 cucumber

1 Spanish onion

2 cloves garlic chopped

2 green peppers

¼ cup sherry vinegar

½ cup olive oil.

Salt & pepper to taste.

Croutons for garnish.

Puree vegetables in a food processor.

Combine all ingredients.

Let sit overnight in the refrigerator.

Serve in soup bowls and garnish with croutons and a drizzle of olive oil.


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