Tag Archives: Soup

Vegetable Watermelon Gazpacho

The other night, we went to this great Tapas restaurant in our neighborhood that reminded me how amazing Spanish food can be. Gazpacho is one that I never truly appreciated while visiting eating my way through Spain. I always felt like I needed a bowl of tortilla chips to accompany it. But now that I can truly respect the sweetness of freshly picked vegetables, I enjoy a bowl of gazpacho much more now. Honestly, just picked vegetables really don’t need anything more than perhaps a sprinkle of good salt and maybe a drizzle of some quality olive oil but on a day in May where the temperature was 86 and felt more like 96, chilled gazpacho could be that perfect dinner meal.

A lot of gazpacho actually list sugar in its ingredients but if you have good quality veggies, it isn’t necessary. Especially if you are using orange or yellow bell peppers. By including watermelon in the gazpacho, it also sweetens and crispens the texture. I can’t wait to revisit gazpacho when heirloom tomato season is near!

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Cauliflower Vichyssoise

There are some dishes that exude fine dining. Vichyssoise is one of them. Sounds so Fraanch but the origin is supposedly from the Ritz Carlton in New York City. It seems like the debate is who figured to serve the soup cold. I can picture Mrs. Patmore and Daisy stirring a large copper pot of vichyssoise while the rest of the staff would happily take crusts of bread to soak up any remnants from any leftovers that remain.

Though my father made vichyssoise, during a rare hot summer’s day in Seattle, I have made my version a little lighter by adding cauliflower to the pot.The key to all good soups is making your own broth. It seriously changes the magnitude when you do.

I wrote “vichyssoise” enough times in this post to remember its spelling.

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Corn Chowder with Truffle Oil

There’s something about creamed corn and Chinese people. We love it. Next to my grandmother’s stacks of Swanson’s chicken broth would be her stash of Del Monte creamed corn. Don’t get me wrong, I loved my bowls of creamed corn egg drop soup but until I had fresh-made creamed corn, there was no looking back.

This recipe of corn chowder has three components going for it. The homemade creamed corn, pre-roasting the potatoes, and a good drizzle of truffle oil.

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