gazpacho

This is my adapted gazpacho recipe. It is inspired by Mollie Katzen’s version in Moosewood Cookbook (which is probably my favorite cookbook ever). I have experimented with all sorts of combinations of blending and chopping and found this to be the best. It is very versatile- taste along the way and add or subtract anything. I don’t add any salt because it breaks the veggies down too fast. I sprinkle sel de mer right before I eat it. This is the perfect summer/fall food and most kids seem to like it too.

Store it in jars in the fridge and grab one when you are running errands - better than the flu shot!

Amy’s Gazpacho

6 tomatoes

1-2 cucumbers (peeled and seeded)

1/3 vidalia onion

1-2 clove of garlic

green bell pepper

red bell pepper

honey

cumin

cayenne

olive oil

fresh herbs (I like to use tarragon, basil and parsley)

blend all but one or two of the tomatoes in blender or food processor until smooth (also, if you have extra red bell pepper puree one of those to add to the “stock”). Pour into a huge bowl. Finely hand chop the remaining tomato, cucumber, onion, garlic, bell peppers and throw them in the bowl. Add a couple of glugs of olive oil, a splash of something acidic (lemon juice or a mild vinegar), some chopped up basil, tarragon and parsley, a wee bit of honey, a shake of cumin and cayenne. Let chill if you can bear it and eat it up! This is pure nectar from the gods and will make you healthy and happy!

Cream of Carrot Soup

Cat made this for our book club's poetry evening last fall and it was fabulous!

1 C chopped leak (substitute onions/shallots if you need to)
2 large onions
4 T butter
2 # carrots
3 C water
3 C vegetable broth
5 T uncooked white rice
pinch of sugar
1 t salt
1/2 tsp crushed dried thyme
1 small bay leaf
pinch of cayenne
1 1/2 C milk
1/3 C cream
dash of nutmeg

garnish with fresh chives

in a large, heavy saucepan, saute the onions and leeks/shallots in the butter stirring often, until they are golden. Meanwhile, peel and thinly slice the carrots. Add the carrots, water, broth, rice, salt, herbs and cayenne to the onion mixture. Cover and simmer for about 40 minutes, or until the carrots and rice are completely mushy soft.

Remove the bay leaf and puree the soup in batched in a blender or food processor until it is velvety smooth. Return the soup to the rinsed saucepan and stir in the milk, cream and sprinkle of nutmeg. Heat the soup through, stirring gently, then taste and correct seasoning with another pinch of salt or nutmeg.

Serves 8-10 (use left overs for lunch the next day!)

eggplant soup

If you are wondering what to do with those little eggplants, I adapted a recipe I have for eggplant soup & it turned out great.
I blackened the eggplant & purple peppers on the grill, placed in a plastic bag for at least 10 minutes & cooled. Peeled and discarded the skins. Cut up into pieces. In a 3-qt. pot, over low heat, In a couple of Tbsps. of olive oil, I cooked the veggies w/a large garlic clove & a small red onion, both chopped, for 15 minutes or until very tender. Added salt and pepper to taste & a couple of cups of vegetable broth (could use chicken broth). Pureed the whole mixture in the blender until very smooth.

Koz