Cucumber Basil Gazpacho

Cucumber Basil Gazpacho

• 1 ripe avocado, meat removed
• 1 cucumber: skin left on, seeds removed
• 2 small handfuls fresh basil
• 1 clove garlic
• 2 scallions, both green and whites
• 2 cups water
• 1 teaspoon sea salt
• 2 tablespoons fruit-infused vinegar (or lime juice)

Mix all ingredients in a high powered blender until smooth. Refrigerate for at least 6 hours, or overnight (even better!). Serve cold, garnished with diced cucumber and a basil leaf, if desired. I've found that this soup keeps well in the fridge for at least 4 days.

This recipe (which happens to be: gluten free, raw, and vegan) is from Allyson Kramer and her blog Eat Good Food.

Silky Caramelized Pear Soup

 Silky Caramelized Pear Soup

1 tablespoons butter
1 tablespoons coconut sugar (or brown sugar)
6 pears, peeled, cored and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
2 sprigs fresh thyme, chopped (or 1/2 t dried, ground thyme)
4 cups gluten free chicken broth
1 bag frozen cauliflower
2 ounce reduced fat blue cheese, crumbled
1/2 cup milk - I use almond (optional)
salt and pepper to taste

Melt the butter in a large sauce pan over medium-high heat, add coconut sugar and cook until bubbling before adding the pears. Cooking until tender and lightly browned, about 5-7 minutes. (Note: If you do not have a very large pan, you may have to do this in batches so that the pear pieces do not overcrowd and steam rather than caramelize.)

Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute.

Add the broth and cauliflower, bring to a boil, reduce heat and simmer until the cauliflower is tender. Using an immersion blender, puree until smooth. You can also process in batches in a blender or food processor.

Return the soup to the pan, mix in the blue cheese, let it melt, and if you'd like the soup a bit thinner, you can add the milk at this point and season with salt and pepper to taste.

Can be served hot or cold. 6-8 appetizer-sized servings.

*Note: not all blue cheeses are gluten free, so make sure you check the package!

This recipe includes a few changes I've made to suit our taste and lifestyle from this original recipe on Closet Cooking. There are some really delicious sounding dishes I can't wait to try and tweak on this blog, go check it out!

Rustic Peach Gazpacho

Rustic Peach Gazpacho

3 ripe peaches
maple syrup
6 sm-med tomatoes, chopped - heirloom are my favorite!
1 small (or half of a large) English cucumber, peeled and chopped
1/2 c sweet onion, finely chopped
25 mint leaves, rinsed
1/4 c fresh basil (or about 50 leaves), rinsed
2 garlic cloves, minced
2 T red wine vinegar
1 T fresh lemon juice
1/2 T tomato paste
1/4 t smoked paprika - yes, you MUST used smoked instead of regular - it's the magic ingredient!
1/2 t sea salt
fresh ground pepper to taste
1 T extra virgin olive oil

Slice peaches in half, and remove the pits. Arrange on a baking sheet, cut side up, and drizzle with maple syrup. Place under a broiler for 3-5 minutes, or until deep golden brown. Remove, and let cool.

Combine all ingredients except olive oil in a large bowl. Use an immersion blender to blend everything to a creamy consistency, or, you can use a traditional blender or food processer and blend the ingredients in small batches - then combine. Once you have achieved a smooth soup, continue blending as you slowly drizzle in the olive oil.

Let chill for at least 8 hours. I usually make mine the day before we eat it - as with most gazpachos, the flavors really come together over time.

Garnish with croutons, chives, and peach slices, if desired.

This soup is amazing alongside sandwiches or paninis, excellent as an interesting first course, and also pairs well with BBQ.

Original recipe found HERE on the Emma Frisch blog. As usual, I just tweaked it a bit to suit our tastes and my cooking style!

Summer Pea Soup

I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:

Summer Pea Soup

• 3 Tbsp minced sweet onion
• 2 tsp unsalted butter
• 2 cups low sodium chicken or vegetable broth
• 2 sprigs of mint, about 6 inches in total stem length
• 1 pound of frozen peas (petite, if you can find them)
• 1/4 cup milk (I use almond coconut milk)
• Salt and freshly ground pepper to taste

In a medium saucepan melt the butter on medium heat. Add minced onion and cook until softened.

Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.

Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.

Serve garnished with crème fraîche, bacon bits, or mint strips if desired.

Enjoy!

Golden Sausage and Cabbage Stew

With frigid winter evenings looming just around the corner, this hearty, delicious stew is definitely one to have in your arsenal! Originally found HERE on The Cozy Apron, it has fast become one of our favorite warm-you-up-from-the-inside-out recipes!

Golden Sausage and Cabbage Stew

1 tablespoon olive oil
1 (14 ounce) package smoked turkey sausage, cut into bite-size slices
1 sweet onion, sliced into thin semi-circles
½ head small cabbage, halved again, cored and thinly sliced
½ teaspoon freshly ground black pepper
¼ teaspoon ground caraway seeds
• Pinch salt
2 cloves garlic, finely chopped (or 3...we like it very garlic-y!)
1 cup lager beer
2 russet potatoes, peeled and cubed to bite-size pieces
2 ½ cups hot chicken stock
1 tablespoons apple cider vinegar
 

Place a large pot over medium-high heat, and add the olive oil. Once the oil is hot, add in the smoked sausage, and allow the slices to caramelize and brown in the oil a bit, for 4-5 minutes; once the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize for another few minutes, until golden-brown and softened; add in the sliced cabbage, stir to combine, and allow the cabbage to soften.

Add in the black pepper, caraway seeds and the pinch of salt, and stir to combine. Next, stir in the garlic, and once it becomes aromatic, add the cup of lager, and combine. Allow the beer to slightly reduce for about 3 minutes or so.

Stir in the cubed potatoes and the hot chicken stock, and allow the mixture to come to the boil.- Place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes.

Remove from heat, and finish the stew by stirring in the apple cider vinegar and serve piping hot.

We love it accompanied by crostini topped with thin apple slices and brie. :-) I can just taste it now...

*Note: I’ve been talking a lot about making large batches of soups and freezing the leftovers, but this one is NOT a good soup to freeze…the pasta and beans come out all mushy in the thawing process. You could, however, cook the soup without those two ingredients, and then throw them in when  you reheat.

This recipe is by far the soup that my husband requests most (and I make a LOT of soups!). Since it’s such an easy one to throw together-even on a tight schedule, I don’t mind one bit. Serve it with some crusty french bread to soak up the broth, and you’re good to go!

Tuscan Soup

4 Servings
Prep/Total Time: 30 min.
Ingredients
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
1/4-1/2 teaspoon salt (if necessary)
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta – I use whole wheat
3 cups thinly sliced fresh escarole or spinach (or use a thawed/drained package of froz. spinach)
I season with marjoram,oregano, dill, red pepper flakes, garlic, and basil to taste
Parmesan cheese

Directions
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Sprinkle each serving with cheese. Yield: 4 servings.

Eastern Pacific Rim Chowder

2 T olive oil
3 carrots, sliced
2 potatoes, cubed
2 onions, diced
2 celery stalks, sliced
2 T  ground cumin
2 T  ground coriander
1 t black pepper
3 dashes of sea salt
2 oz minced garlic (this is a lot of garlic to mince by hand, I cheat and get the pre-minced jar at the market)
4 oz sweet chili sauce
2 cans light coconut milk
1 oz Worcestershire sauce
1 bunch cilantro, chopped
Cooked seafood medley of your choice – we love crab legs (just half a crab is fine), shrimp (maybe 10-15 or so broken in half), and tilapia (half a filet roughly chopped)
Chop carrots, potatoes, onions, and celery. Heat oil in a large stock pot, add veggies, and saute until slightly softened. Add cumin, coriander, salt, pepper,  garlic, and just enough water to barely cover the vegetables. Simmer uncovered until vegetables are soft. Add sweet chili sauce, coconut milk,  and Worcestershire. Return to a boil, reduce heat, and simmer for 3 minutes to blend flavors. Add the cilantro and seafood right before you serve it up!

Annnnnd, enjoy :-)

 

Summer Brunch Soup

2 cups chopped fresh pineapple
1 cup frozen raspberries (unsweetened)
10 mint leaves (or more to taste)
1/2 cup unsweetened applesauce
1/2 cup sweet red wine

Place all ingredients into a blender, and blend until smooth. This recipe comes out a bit frothy (which I love), so if you prefer your fruit soup more liquid-y add some water or more wine. If you like it frosty, add some ice cubes!

Watermelon Gazpacho

Got a yummy taste of fresh-summer-in-a-bowl to share with you today: Watermelon Gazpacho.

Last time we stayed at our beloved Keswick Hall, the Villa chef made a delicious version of this refreshing cold soup for lunch. It was love at first bite (sip? slurp?) and I was determined to find or make a similar recipe when we got home. After a little experimenting, and using other recipes I found as guides, here is my final product. We love it, and think it tastes even better if you make it, and then let the flavors meld overnight (the onion mellows overnight, so don't freak out if it's strong when you first make it). So easy, light, fresh, healthy, and delicious, everyone should put some Watermelon Gazpacho on their menu for the week. Great as an appetizer, first course, BBQ side, or paired with a panini.

Watermelon Gazpacho

1 large tomato, chopped
1 serrano chili seeded and chopped (in leiu of this, you can use 1/2 t red pepper flakes)
3 cups watermelon, chopped or balled
1/4 cup sweet onion (or less, if you don't like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar

Use an immersion blender to liquefy all ingredients -OR- blend all ingredients together in small batches using a blender or food processor. Combine all batches, stir well, cover, and refrigerate until serving. Garnish with mint if desired. Tastes even better the second day!

Strawberry Soup

Perfect for a brunch - everybody will think that you fussed, when really this recipe is a snap to throw together. So refreshing and crisp (and healthy to boot!) - I think you'll enjoy this addition to your springtime repertoire.

Strawberry Soup

1/2 cup of unsweetened applesauce
2 cups of hulled strawberries
3 splashes of white wine (sweet, preferably)
20 mint leaves
6 ice cubes
1 T honey (optional)

Mix everything together in a blender and serve chilled in bowls. Top with a mint leaf. The honey is only really necessary if you're not using sweet wine and your berries aren't that sweet on their own. Makes 4 servings.