Star Child Awarded 2013 Nautilus Medal
Star Child has been selected for a 2013 Nautilus Silver Medal Award. The award program, whic…
My summertime kitchen makes me feel like I am living the most luxurious life. I can bring in an armload of flowers for the table from my garden. The produce is plentiful, the fish the freshest imaginable. Local farmers sell their chicken, ducks, lamb and pork at the market. But there is another luxurious ingredient ..a little extra time. Today started out a little hectic..making airline reservations, watering the new plants, solving a few home front crises long distance, but there was the crystal light and temperature of the beach and breezes to beckon another rhythm. We walked and just sat on the beach for a perfect late afternoon sojourn. By the time I returned to the kitchen I had in mind to make some gazpacho to use up all these veggies in my fridge before leaving the island for a week.
And that's where the luxury of time comes in. Why not make two different ones? I am always of two minds about which style is best. The ingredients are almost the same, but one produces a velvety Thai flavored soup and the other, a crunchy textured red bowl with a decidedly more Italian flavor -really just a liquid salad. Beside the difference in texture, I love playing with what I call different families of flavor. For instance one has lime to punch up the flavor and one has red wine vinegar. The herbs are drawn from different cuisines as well: lemon grass, basil and cilantro in one and basil, oregano and thyme in the other. Needless to say, we will enjoy gazpacho for a day or two to come and leave a little surprise treat for our neighbor as well.
Here are your recipes for Thai Flavored Gazpacho and Crunchy Traditional Gazpacho
2 celery stalks
I 1/2 whole medium tomato
I medium cucumber, peeled and seeded
I /3 large red or green bell pepper
2 garlic cloves,
Three scallions or 1/4 cup chopped yellow onion
1/2 to 1 tsp. minced jalapeño
1/2 can Thai coconut milk
Juice of 1 1/2 limes or to taste
1 TB each minced fresh cilantro, mint, lemongrass and basil
Salt to taste
2 ice cubes
Salt and pepper to taste
Place all the ingredients in a blender or a Vitamix and process until throughly blended. Serve chilled.
Makes 6 cups of soup.
2 celery stalks, cut into small dice
I 1/2 whole medium tomatoes, cut into small dice
1 medium cucumber peeled and seeded,cut into small dice
2/3 large red or green bell pepper, cut into small dice
2 garlic cloves, minced
3 scallions sliced or 1/4 cup yellow onion cut into small dice
1 inch piece of jalapeño pepper, seeded and finely minced
2 TB fresh basil, chopped
1 1/2 tsp. fresh thyme, chopped
1 1/2 tsp fresh oregano, chopped
1/4 cup red wine vinegar
1/3 cup olive oil
32 oz of of your favorite bottled tomato or vegetable juice
Salt and pepper to taste
Chop all the vegetables and place in large glass or ceramic serving bowl. Pour in your liquid ingredients and mix with a spoon. Chill at least one hour and serve. If desired pass chilled cooked shrimp,crab, or lobster meat as a garnish or to create main course. Serves 6-8.
One more thing: try adding cooked shrimp, crab meat, lobster or garbanzos to the traditional tomato soup to turn it into a refreshing main course for lunch or dinner.