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ECO
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IN YOUR
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Women's
Designer
Consignment
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INNS
Spring—Summer
SALE
40_75% OFF
on
Casualwear,
Sweaters,
St. John Knits,
Evening wear
INNIS
Take an
i ADDITIONAL
10% art
• already reduced
SUMMER
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L
purchase 'Good thru July 31st
Recipes from page P14
MORE!!
I
.1
No appointment
necessary
248.626.9996
Buy 2 gourmet
filled cupcakes
& get one free
Buy 6 mini gourmet filled
cu pcakes and get 3 free
with coupon expires 8/5/10
with coupon expires 8/5/10
VARIETY
SPECIAL
Deal with the Precious Stones where
the personal touch counts! v,
Specially priced in stock
merchandise-40-70% off retail value
Wedding
Special
minimum 4-paid rentals
offer good thru 7-31-10
la
President [Fixed° 248.865.6100
ORCHARD LAKE ROAD I SOUTH OF MAPLE I WEST BLOOMFIELD
P 1 6 •
JULY 2010
•
JN platinum
1 red bell pepper, seeded and
coarsely chopped
1 jalapeno chile, seeded and
coarsely chopped
2 teaspoons coarsely chopped
garlic
2 tablespoons balsamic vinegar
2 tablespoons freshly squeezed
lemon juice
1 teaspoon Louisiana hot sauce
1 1/2 teaspoons kosher or coarse
sea salt
1/2 cup mild extra-virgin olive
oil
To make the pickles, combine
all the ingredients in a small stain-
less steel or other nonreactive bowl.
Cover and refrigerate for 1 hour.
To make the gazpacho, combine
the tomatoes, green onions, bell
pepper, chile, garlic, vinegar, lemon
juice, hot sauce and salt in a food
processor or blender and puree
until very smooth. With the motor
running, drizzle in the oil. Pour
the mixture through a fine-mesh
strainer into a pitcher; extract all
the liquid by pressing the mixture
with the back of a spoon until it is
dry. Discard the solids. Taste and
add more lemon juice, hot sauce
and salt, if desired. Cover and chill
the gazpacho thoroughly.
To serve, pour the gazpacho into
18 (2-ounce) shot or cordial glasses.
Alternatively, pour some of the gaz-
pacho into 6 small glasses and offer
refills. Drain the pickled cucumbers
and top each shooter with a small
sprinkling of them. Serves 6.