Gazpacho California
March 8, 2012
4 cups tomato juice, chilled
1/2 of a whole chipotle pepper in adobo sauce, including 1/2 tsp of the sauce
1 can (14 oz) diced tomato
1 medium green bell pepper, diced fine
1 small sweet onion, diced fine
2 small cucumbers, scrubbed and diced fine
2 green onion, chopped fine
2 Tbsp Worcestershire sauce
1 1/2 tsp salt
1 tsp garlic flakes, chopped
3 Tbsp olive oil
1 tsp hot sauce (more or less to taste)
4 to 6 ripe avocados
1 Tbsp cilantro, chopped
sour cream or Greek yogurt to garnish
Put the tomato juice, chipotle pepper, and adobo sauce in your food processor and process on puree until smooth.
Add diced tomato and pulse until chopped slightly and combined well; pour into a large bowl.
Add to the bowl the remaining ingredients – except avocado and cilantro – cover with a glass plate or plastic wrap and refrigerate for at least 1 hour.
When ready to serve, peel the avocado and dice small.
Stir the avocado pieces and cilantro into the cold soup and serve immediately.
May garnish with a dollop of sour cream or Greek yogurt.
Avocado Tarragon Creamed Soup
March 8, 2012
3 quarts milk
1/4 cup fresh tarragon leaves, chopped
1 Tbsp salt
12 ripe avocados
1/2 cup fresh lemon juice
1/4 tsp cayenne pepper
sour cream and fresh tarragon leaves for garnish
Pour milk into large saucepan and add tarragon and salt; put over medium-low burner and bring just to a simmer (Do NOT boil.)
Remove saucepan from heat and let stand at room temperature for 1 hour.
When the 1 hour is almost up, prepare the avocados by peeling and cutting into chunks. Put the avocados and lemon juice into food processor and puree until smooth.
Add the puree to the cooled milk mixture in saucepan, whisking to combine. Stir in cayenne pepper.
Put saucepan in refrigerator and chill for 2 hours so the flavors combine.
Serve chilled. However, you can serve this soup slightly heated. Put saucepan over low heat and reheat very slowly, making sure not to let it come to a boil.
Top with a dollop of sour cream and fresh tarragon on either chilled or hot soup.
Curried Eggplant Cauliflower Stew
March 6, 2012
2 tbsp curry powder
1 tsp garam masala
1 tsp mustard seed
2 tbsp olive oil
1 large sliced onion
2 cloves minced garlic
1 tsp fresh ginger, grated fine
3/4 tsp salt
1 medium-size eggplant, washed, ends trimmed, then cut in one-inch chunks
3 cups cauliflower florets
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas, rinsed and drained well
1/2 cup water
Heat a Dutch oven over medium heat.
Add garam masala, mustard seed, and curry powder. Stir and toast eggplant just until spices start to darken, stirring, about one minute, then transfer to a small bowl.
Add onion, ginger, garlic, oil, and salt to the pot. Continue to cook for three to four more minutes, stirring until onions begin to soften.
Stir in tomatoes, chickpeas, eggplant, cauliflower, water and the reserved spices, then bring to a simmer.
Reduce heat, cover, and simmer about fifteen to twenty minutes until vegetables are tender, stirring occasionally. Serve immediately.
Serves 4 to 6 people.
