Soups On!

Throughout the summer I believe we don’t realize how it’s a wonderful time to prepare soup. Produce is in abundance, the variety of cold and hot soups we can create for today or to make and freeze is the perfect opportunity. Particularly if you have a back up freezer! Properly made, cooled and stored you can break them out in September or October at the height of the busy sport season.

Think about the abundance of fresh corn available today and make Corn Chowder then add some fresh seafood when your ready to serve; how about a Tomato Bisque with fresh tomatoes from your garden or that recent trip to the farmers market! Remember the key ingredients for a great soup is a good fresh stock. Add fresh herbs, minimal seasoning and reduce your cooking time just a bit, so when you reheat you can bring it to a gentle boil and then simmer and season properly without over cooking. Here’s a recipe for you to try today for friends or family during these hot summer days…

Gazpacho

  Ingredients:

• 1 1/2  cups diced medium seeded peeled cucumber
• 1  cup diced medium  Vidalia or other sweet onion
• 1  cup diced medium chopped yellow bell pepper
• 6  tablespoons  white wine vinegar
• 1  tablespoon  extra virgin olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  pounds diced medium seeded peeled yellow tomatoes (about 6 large) or heirloom tomatoes( red vine      tomatoes are perfect as well)
• 2  garlic clove, minced
• 1 cup cilantro leaves chopped
• Salt and Pepper to taste
  Garnish:
• 2  (1-ounce) slices French bread, torn into 1/2-inch pieces
• 1  teaspoon  extra virgin olive oil
• 1  cup  quartered grape or cherry tomatoes
• 1/2  cup  diced peeled seeded cucumber

Preparation

1. To prepare gazpacho, combine first 9 ingredients.
2. Place half of vegetable mixture in a food processor; process until smooth.
3. Pour puréed vegetable mixture into a large bowl. Add the remaining vegetable mixture. Cover and chill.  

 To prepare garnish, place bread in a small bowl; drizzle with 1 teaspoon oil, tossing gently to coat. Spread bread mixture in a single layer on a baking sheet. Bake at 375° 10 minutes or until golden brown. Cool to room temperature. Place 3/4 cup gazpacho in each of 8 soup bowls. Top each serving with a few croutons, 2 tablespoons quartered tomatoes, and 1 tablespoon cucumber and a tablespoon of plain yogurt…refreshing!

Thanks…chef Bernard Kinsella…check out www.chefbernards.com for more recipes and videos! Ciao….