Chilled Spanish White Gazpacho

I would do unmentionable things right now for centralized air conditioning.

What's going on in Boston right now!  It's so darn humid.

Growing up in the Midwest, centralized air conditioning was pretty well the norm.  So you can imagine when I made the transition to Boston I was taken aback by the fact that my apartment building (that was built in 1890) didn't exactly have heating or air conditioning.

Over the last three years I've learned to adjust, somewhat.  Either by creating a "cool room" and closing the door to the room that the air conditioner is in, sitting by the pool, or eating cold delicious soups like this one.



I first learned about cold soups from Spring Creek Tea Room, a place that I don't talk about nearly enough.  Spring Creek was my home away from home starting at age 14 (technically I started at 13 but I believe that's illegal so....).  It's where I expanded my love for food beyond turkey, cheese, and bread.  It's where my love for baking began.  And it's where I learned to love the kitchen.  To this day it is the first stop I make when visiting home and it will continue to be that way.

Oh yeah.  Cold soup. 

Spring Creek has always served (at least in my 9 years) Strawberry Soup, which is a cold, sweet, creamy, smoothie-esque, treat served year round with a special Peach Soup served only in the summer.  At first, I was completely against it due to all of my picky eating habits.  But then someone forced me into it.  And I became a cold soup lover for life.  It really was that simple.  After that defining moment, I went on to try the Peach Soup (my favorite out of the two) and Brenda's homemade Gazpacho, which I fell in love with before trying it, as five of us stood in the teeny tiny kitchen cutting up the biggest pile of vegetables I had ever seen.

Since then I've always made my own version of that Gazpacho (which you can read about here).  And I've never ventured outside of that box...until my Flour Too Cookbook arrived.  (As you all know, I'm in love with Flour and getting my hands on the new cookbook was a very happy moment for me.  If you haven't seen either book...click on the link below and prepare yourself for a life altering moment.)  This soup is far different from what I expected.  Typically Gazpacho is loaded with vegetables, and therefore not sweet at all.  But this is loaded with fruit and therefore has a delicious sweetness to it.  But it's not drag you down sweet.  The cucumbers, cilantro, lime, and almonds balance the grapes in the most perfect way.  Making this gazpacho the perfect way to cool off in this miserable heat.



Adapted from Joanne Chang's Flour Too

Makes: 4-6 servings
Prep Time: 20 minutes
Cook Time: None!
Total Time: 20 minutes + 1 hour chill time

{Printable Recipe}

Ingredients:
2 lb seedless green grapes, stemmed
1/2 cup whole blanched almonds
2 garlic cloves
6 tablespoons minced fresh cilantro
3 tablespoons good-quality sherry vinegar
2 tablespoons freshly squeezed lime juice
1 1/4 teaspoons kosher salt
2 English cucumbers, cut crosswise into 1-2 inch pieces
3 tablespoons extra-virgin olive oil plus 1 1/2-2 tablespoons for finishing
dill to garnish (optional)

Directions:

1. Working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, and salt in a blender and pulse until the almonds and garlic are chopped but not too finely.  Add the cucumbers and pulse again until the cucumbers are blended.  Make sure not to overblend so the soup retains a bit of texture!  Using a spatula or wooden spoon, stir in 3 tablespoons of the olive oil.
2. Refrigerate for at lease 1 hour to chill the soup and allow the flavors to blend.  Ladle into bowls and drizzle each with about 1 teaspoon olive oil and a sprig of dill before serving.  The soup will keep in an airtight container in the refrigerator for up to 3 days.

Spring Asparagus Soup with a Poached Egg

As I mentioned on Monday, I'm absolutely swooning over all of the springtime produce that is at my fingertips.

Fiddlehead ferns, radishes, kale, artichokes, strawberries, rhubarb...and of course asparagus.

I would say spring produce is my favorite...but then I start thinking about fresh tomatoes, corn, peaches, berries...But I can have two favorites right?



Before I tell you about this soup I have to admit something.  As a kid I despised Cream of Asparagus soup.  As well as any other kind of "Cream of ...." soup.  Which seems pretty normal for a kid, but the hatred stuck around until a few years ago.

But now it's a whole different story.  Granted, I'm not telling you I love Campbell's Cream of Mushroom soup these days.  However, a nice creamy soup?  Yeah, okay.  They are pretty darn delicious.

And do you know what's even better than a nice creamy soup?  A nice creamy soup that isn't made creamy with cups upon cups of heavy cream.  Not that cups upon cups of heavy cream isn't delicious but it isn't exactly the healthiest.  Hello greek yogurt.  Creamy soup without the guilt.  You're excited already aren't you?

But we haven't gotten to the best part.  The poached egg on top is the star of this soup.  I mean come on.  When does an egg with a runny yolk not make something better?  Answer = never.

Add a bit of cracked pepper and you have an impressive springtime gem on your hands.



Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

Ingredients:
1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
1 medium onion, diced
1 large leek, trimmed and sliced into 1/2 inch pieces
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
small bunch fresh tarragon, chopped
1/4 cup plain greek yogurt
juice of 1/2 lemon
salt and pepper to taste
1 egg per serving
1-2 teaspoons vinegar

Directions:

1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.

Lentil and Roasted Vegetable Soup

Can anyone explain to me why in the world soup tastes so much better when eaten out of a large coffee cup?



You know what I'm talking about right?  And you've definitely done this...right?

I sure hope so.

I'm not sure if it's the mere fact that you aren't "supposed" to eat soup out of a coffee cup...because well...a coffee cup is for coffee.  Or maybe there is some scientific reasoning behind the shape of the coffee cup that allows the soup to "breathe" creating flavors unthinkable in a regular soup bowl.

I would love to say it's the latter.  But that's probably bogus.

Or maybe...this soup is just really delicious.  Roasted vegetables.  Lentils.  Kale.  Smoky.  Spicy.  How could you go wrong?

You couldn't with that combination.

This is actually the first time I've ever thrown kale into a soup.  Uhhh why didn't anyone tell me about this?  It takes the soup to an entirely different level.  And the roasted vegetables.  I wouldn't have it any other way but if you're in a time crunch just saute the vegetables and skip the first step.  You won't get the same flavors but have no fear, it will still be tasty.

smoky lentil and roasted vegetable soup

Makes: 4-6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

{Printable Recipe}

Ingredients:

• 1 small onion 
• 4 ounces mixed mushrooms
• 1 cup butternut squash, cubed
• olive oil
• salt and pepper
• 2 garlic cloves, minced
• 1 bay leaf
• 1 1/4 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 teaspoon smoked paprika
• dash of cayenne
• 14 ounce can of diced tomatoes
• 6 cups vegetable broth
• 1 cup red lentils
• 2 handfuls of kale
• cheese for topping (optional)

Directions:

1. Preheat oven to 400° and line a large baking sheet with parchment paper.  Spread onion, mushrooms, and squash out on the baking sheet in a single layer and drizzle with olive oil, salt, and pepper.  Roast for 20-25 minutes, stirring occasionally, until vegetables are tender.
2. In large pot heat a small amount of olive oil over medium heat and scrape vegetables into pot.  Add garlic and saute for 5 minutes.
3. Add the rest of the ingredients (bay leaf, cumin, chili powder, smoked paprika, cayenne, diced tomatoes with juice, broth, and lentils) except for the kale.  Bring to a boil, reduce heat, and cover.  Let simmer for 20-25 minutes or until lentils are soft and puffy.
4. Remove from heat and add two handfuls of kale.  Stir well and do a taste test.  Salt and pepper to your liking.
5. Serve with a bit of cheese (if you want) and a nice piece of bread.

Roasted Carrot Soup

Happy Halloween everyone!

Do you have big plans for the evening?  Dressing up?  Going to a party?  Cuddling up on the couch for some scary movies?  Making food from my Meal Plan Monday roundup of Halloween recipes?  Tell me about it!

I'm still on the fence about this evening.  I don't have a costume...Not sure if I want to go out on the town on a Wednesday... It's starting to sound like a night of food and scary movies is in my future.  I would do some homework but that's getting a little too ambitious for Halloween don't you think?

Speaking of ambitious...

If I was a really ambitious blogger I would have been posting "Halloween" recipes for you over the last week.  If I was a remotely ambitious blogger I would at least have a Halloween recipe for you today.  But guess what...I don't.  What a let down right?  I don't even have an excuse.  Psh.

At least the soup is somewhat orange/reddish?  I could get creative and call it roasted witch finger soup or something like that.  But see...I just made that up on the spot.  And that was really lame.  So we are going to stick with roasted carrot soup and just be happy that it's a fall color and even happier that it's stinking delicious.  Roasted vegetables win every time.  We've talked about that.

Vegetable Soup = Eh.  Okay.  Roasted Vegetable Soup = YES. NOW.

roasted carrot soup

Adapted from Five and Spice 

Makes: 4-6 servings 
Prep Time: 10 minutes 
Cook Time: 50 minutes 
Total Time: 1 hour

{Printable Recipe}

Ingredients:
2 lbs. carrots, cut into 1/2 inch pieces
1 large yellow onion, sliced in 1/2 inch slices
6 whole cloves garlic, peel on and one end sliced off
3 tablespoons olive oil
1 two-inch knob of ginger, grated
1 piece of orange peel, about 4 inches long
several sprigs of mint
5 cups vegetable stock
1/2 cup orange juice (freshly squeezed from the same orange you acquired the peel from)
2 teaspoons cumin
salt and pepper to taste
crumbled feta (for serving)
thinly sliced green onions (for serving)

Directions:

1. Preheat the oven to 425°.  On a large rimmed baking sheet, toss the carrots, onions, and garlic cloves with olive oil and sprinkle with salt and pepper.  Spread them out in a single layer and roast, stirring occasionally, until tender and lightly browned, about 30 minutes.  Remove from the oven.
2. Add a small dash of olive oil to a large soup pot and heat over medium heat for about a minute.  Stir in the carrots and onions and peel the garlic out of it's clove and add to the pot along with the piece of orange zest and the mint sprigs.  Turn the heat to medium-low.
3. Take the grated ginger and squeeze all the juice out of it and into the pot.  Stir well and add the vegetable stock.  Bring the pot to a boil and then turn down the heat to let simmer for about 10 minutes, or until the carrots are very soft.
4. Remove from heat and take out the orange peel and mint sprig.
5. Puree the soup in batches in a blender, until smooth.  You can choose to do the entire pot for a completely smooth soup or leave some of the vegetables for a fuller bodied soup.  Return the soup pot to the stove and place over low heat.  Stir in orange juice and cumin.  Then salt and pepper to taste.
6. Dish the soup into bowls and top with feta cheese and green onions.  Serve immediately with a big yummy piece of bread.
   

Mushroom Lentil Soup

I'm sure you know by now that I'm totally obsessed with soup.  Especially when the temperatures start dropping.

If you weren't aware of that fact before now...go read this week's Meal Plan Monday post.  There's a recipe or two for soup on there.  Or 7.  And that was me expressing a great deal of self control.  But, really.  Who doesn't love soup at this time of the year?

The answer should be no one.

So, this soup.  I told you on Monday that I received the recipe from the family I babysit for, right?  Right.  She always has recipes for the most simple but unbelievably delicious dishes.  So when I made this last week at their house, I knew the recipe had to be mine.

I must make a quick digression.  Last night I finally watched Jiro Dreams of Sushi.  Have you?  If not...I need you to go do so.  Now.  Listen, I had high expectations for this film to begin with...but...it blew those expectations out of the water.  It was the first time in a very long time that I actually sat down and watched an entire movie.  Typically I'm a complete busy body and can't force myself to do it.  But I sat down in front of my computer with plans to work on a Marketing project while watching...and no.  Oh no.  No Marketing work happened.  I was completely engrossed.

So go watch it.  Okay?

I brought that up because there was a quote about simplicity that caught my attention.  When talking about Jiro's philosophy for food and life, a food critic explained that "Ultimate simplicity leads to purity".  And I love that.  All too often I find myself cooking up a storm in the kitchen with a million ingredients...instead of trying to boil recipes down and make them as simple as possible without losing flavor.  Making something with 20 ingredients isn't the challenge.  Taking something with 20 ingredients and boiling it down to 5 is.

Which brings me to this recipe.  Finally.  I didn't condense this recipe (I contradictorily added ingredients...) but it's so simple to begin with.  And the flavors that come out in the end have so much depth that you would never guess there are only a few simple ingredients.

Ramble over. 

If you skipped that whole thing here's a conclusion:

1. Go watch Jiro Dreams of Sushi.
2. Simplicity produces phenomenal results in the kitchen.
3. Make this soup.

mushroom lentil soup...

Makes: 6-8 servings   Prep Time: 5 minutes   Cook Time: 40 minutes   Total Time: 45 minutes

{Printable Recipe}

Ingredients:
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
3 portobello mushroom caps, finely chopped
6 cups vegetable broth
1 1/3 cups red lentils
1 6-ounce can tomato paste
1/2 teaspoon salt (more to taste)
1/2 teaspoon pepper (more to taste)
optional: African Smoke Seasoning (I'm telling you...I'm addicted to this stuff)

Directions:

1. In a large pot heat 2 tablespoons olive oil over medium heat.  Add onion and garlic and saute until translucent, about 8 minutes.  Add mushroom caps and saute for another 5-10  minutes or until the mushrooms start breaking down.  Add the broth, lentils, tomato paste, salt and pepper.  Bring to a boil and then reduce heat and let simmer for 15-20 minutes or until lentils are soft.  Taste and season accordingly.  I obviously add the African Smoke Seasoning at this point...so delicious.
2. Top with cheese or fresh herbs and serve with a side of crusty bread.

Sweet Potato Soup with Buttered Cashews

Oh my goodness.  It's Thursday already?  I thought I had planned on posting this Tuesday?

School is the culprit here.  It's kidnapped my brain and apparently has some snazzy running shoes because I sure can't seem to keep up.

I've been trying to tell myself that it's just the first week and that things will slow down/smooth out.  But that might just be one big lie.  If I'm still losing my mind in a couple of weeks (and therefore being a real slacker about updating and giving you yummy recipes) you'll understand, right?

I'm crossing my fingers.

For your understanding.  And the safe return of my kidnapped brain.

Now.  Let's talk about this soup.  On Monday, I mentioned how that one crisp morning sent me into a fall frenzy.  I've been begging everyone to go apple picking with me, burning fall candles in the apartment, scooping up all of the fall veggies from the farmers markets, and of course transitioning into dishes that scream fall.  --On a side note...I might have one more tomato recipe for you.  It was almost 80° in Boston today and therefore summer isn't quite over!

We were supposed to be talking about the soup, yes?  Right.  This stuff is delicious.  I'm not a big fan of the whole "sweet" sweet potato thing.  I don't want brown sugar close by.  Or marshmallows.  Or honey.  Or anything else that might comprise the savory sweet potato.  But hey, that's just my opinion.  I want it tossed around with some other veggies.  Some spices.  Maybe even a bit spicy.

And that's exactly what this soup is.

sweet potato soup...  

with buttered cashews and fresh rosemary

Makes: 4-6 servings   Prep Time: 10 minutes   Cook Time: 35 minutes   Total Time: 45 minutes

{Printable Recipe}

Ingredients:
1 onion, diced
2 leeks, washed and cut into rounds
3 medium sweet potatoes, peeled and cubed
3 cloves garlic, chopped
dab of butter
5 ounces white wine
4 cups broth (veal, chicken, or vegetable)
1 bay leaf
pinch of cayenne pepper, to taste
1 can chickpeas (14 ounces)
a few sprigs fresh rosemary
salt and pepper to taste

for serving-
4 tablespoons cashews
5 teaspoons butter
sea salt
1 tablespoon crème fraîche for each bowl



Directions:
In a large pot braise the onions, leeks, sweet potatoes, and garlic in the butter by allowing them to brown for several minutes on medium-high heat without disturbing them.  Once they are brown, stir and let them brown a bit more.  After this add the wine and let simmer for just a minute.  It will smell delicious at this point!  Blend in the broth, bay leaf, and cayenne.  Cover the pot and simmer on low heat for 25 minutes.  After 25 minutes remove half of the vegetables from the pan and puree the other half with a blender.  Replace the vegetable puree and add the can of chickpeas and several sprigs of rosemary.  Taste and add salt and pepper accordingly.  Right before serving, fry the cashews in the butter until fragrant and brown and then sprinkle with sea salt.  Serve the soup in large bowls with a small amount of buttered cashews, 1 tablespoon of crème fraîche, and several sprigs of rosemary.

Zucchini and Mint Gazpacho with Radish Salsa

Finally, after 7 days of being in Missouri I have made a home cooked meal.  It's sad, but true.  I went an entire week without preparing food.  And I didn't like it one bit.  Except for the times when I was feasting at my favorite restaurants, having a glass of wine, and enjoying great company instead of slaving in the kitchen.  That part wasn't so bad.

Several days ago my mother kindly informed me that I would be preparing dinner for some of their friends.  This time constrained news sent me into a planning frenzy.  Luckily, I was informed that Tom, a good friend of my parents who happens to be a phenomenal cook and sincere food lover, would be grilling the main dishes leaving me in charge of only the side dishes and dessert.  Whew. 

After speaking with Tom about what he would be grilling I started to pull some things together.  I knew I wanted some late summer veggies, a lot of color, and things that would go well with some steak and grilled seafood.  Flavor was also on the list.  Obviously. 

And so...this is what we ended up with:
  
the appetizers - Spicy Grilled Portobello Mushrooms plus a Shrimp and Avocado Salsa
the sides - Zucchini and Mint Gazpacho with Radish Salsa, Lobster and Apple Summer Salad, Baked Summer Tomatoes, and Cheesy Garlic Biscuits
the "meats" - Grilled Swordfish, Filet, and Garlic Shrimp
the sweet stuff - Toasted Coconut Cream Pie

Not too shabby, right?

As it should be completely obvious...we feasted.  However, I managed to take a few pictures before everyone started digging in just so I could share with you.  Feeling special?

The first one I'm going to share is the gazpacho.

Because I absolutely adored it.  It was light.  Refreshing.  Eye-popping colors.  Great flavor.  And it was my first attempt at a non-tomato gazpacho.  I'm sold.

Adapted from Coastal Living Magazine

Makes: 4-6 servings   Prep Time: 15 minutes   Chill Time: 1 hour   Total Time: 1 hour 15 minutes

{Printable Recipe}

Ingredients:
1 pound zucchini, cut in half lengthwise and sliced
1/3 cup green onions, sliced
1/4 cup fresh mint leaves, plus more for garnish
1 tablespoon red wine vinegar
1 slice bread, torn into pieces (I used ciabatta)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 cup olive oil, divided
3/4 cup water
1/2 cup radish, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon cilantro, finely chopped

Directions:
1. Combine first 8 ingredients with 3 tablespoons olive oil and 3/4 cup water in a blender.  Puree until smooth.  Taste and adjust seasoning if needed.  Cover and chill for 1 hour.
2. Combine radish and the next 3 ingredients in a small bowl.  Add remaining 1 tablespoon olive oil, tossing to coat.  Pour gazpacho into bowls and top with radish salsa.  Garnish with mint leaves or fresh chive.  Serve immediately.