Since my boys were little-little, I have been on a mission to make sure they consume beverages that contain as little sugar as possible. This is a difficult feat. Because kids love sugar! Especially in the summer, sugary treats are craved. Popsicles and juice and sugary beverages just taste GOOD..Read More
I traveled far and wide to gather the ingredients for this salad. Ok, really it wasn't so far or wide, and this recipe was totally worth going to two stores for. Our local grocery store didn't have heirloom tomatoes or a good jumbo shrimp selection, but Whole Foods pulled through.Read More
A modern day version of this Spanish soup is so delicious and perfect for a summer meal! Sweet cherries, fresh vegetables and spicy flavors all blended together with some basil to create a refreshing bowl of soup that is so tasty!
Bing cherries are the first things I see upon entering the grocery store. I almost always put a bag in my cart. Usually I end up snacking on them throughout the week and ultimately eating the entire bag by myself. My four-year-old tells me, "Mommy, you're going to turn into a cherry! And Sammy is going to turn into a blueberry!" It's true, I can see both things happening. Sam adores his blueberries and I adore my cherries. I rarely think to cook with cherries because then I would need to buy two bags every week! One to snack on and one to cook with.
I desperately wanted to make this Cherry Gazpacho. And I'm glad I did. Upon taking my first bite of this summery soup, the following words popped into my head: FRESH, cherries, cucumbers, FRESH, summer, basil, YUM.
PREPARE A BOWL OF CHERRY GAZPACHO SOUP
It’s a summery version of the traditional tomato-ey Spanish soup.
You will need two slices of 1-inch-thick Pullman bread. Drizzle 1 slice of the bread with olive oil on both sides.
In a medium skillet, fry the bread over moderate heat, turning once or twice, until golden, about 4 minutes.
Rub the fried bread slice with 1 whole garlic clove. Cut the bread into 1-inch cubes and transfer to a medium bowl.
ADD TO THE BOWL:
1 garlic clove, thinly sliced
1 red bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
1 pound bing cherries, pitted (reserve 12 cherries for later)
3 ounces tomato juice
1 1/2 ounces red wine vinegar
1/4 cup olive oil
Salt and freshly ground pepper
Let this mixture stand at room temperature for about 2 hours.
Meanwhile, remove the crust from the remaining bread slice. Cut the bread into 1/2-inch cubes and toss with 1/4 cup of olive oil.
Add the bread cubes to a skillet along with:
1 thyme sprig
1 whole garlic clove
Cook over moderate heat, stirring frequently, until the croutons are browned and crisp, about 4 minutes. Transfer the croutons to paper towels to drain. Discard the garlic clove and thyme sprig and season the croutons with salt.
Working in batches, puree the cherry and bell pepper mixture in a blender until completely smooth. Strain the gazpacho through a fine-mesh sieve into a medium bowl. Season the soup with salt, pepper and Tabasco.
Finally, ladle the cherry gazpacho into shallow bowls. Garnish with:
Reserved cherries, diced
Torn basil leaves
Serve right away! Then make sure to have a Sparkling White Sangria ready to go with it!
HOW LONG GAZPACHO IS GOOD
Once you’ve prepared and enjoyed your first bowl of Cherry Gazpacho with Basil Soup, you can save the remainder for another 4-5 days in a air-tight container in the refrigerator.
WHAT IS GAZPACHO
A soup that hails from Spanish cuisine, it’s a soup that is served cold. It infuses a variety of flavors together from tomatoes, raw vegetables and spices. Gazpacho is fun to twist different flavors into the soup and this Cherry Gazpacho soup is just that - an amazing twist on adding a sweet fruit to recipe! It’s also been known to be called a “liquid salad”.
When I was in middle school, I can remember taking full advantage of the fruit trees we had in our yard (haven't always lived in the Minnesota tundra). We had quite the selection. Oranges, grapefruits, lemons, limes, tangerines, tangelos.Read More
A Chipotle-Mango flavored marinade packs a punch in this grilled chicken recipe, perfect for your summer BBQ. Take advantage of in-season mangos and fresh tastes of cilantro and smoky adobo chilies for a WoW grilled dinner!Read More
I'm a day late with this post again this week. I'm not sure how much time I will have in the coming days to post, so please forgive me for that.
So, drinks! Summer drinks! I love them. For me, lovely Minnesota weather = fun drinks, bbq-ing and family/friend outside time. When you endure an insanely cold and treacherous winter, these things all become really exciting. I was excited to mix up a fun new cocktail for my husband and me to enjoy in the 95-degree weather this week. It's the kind of cocktail you can't drink more than one of, or at least I can't. Its sweetness satisfied me after just one, and we are saving the rest for another day. I have placed the remainder in the freezer for a post-surgery indulgence.
In a medium bowl, toss together:
3 pounds strawberries, hulled and coarsely chopped
2/3 cup sugar
Let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes.
In a blender, combine half each of:
The strawberries and their juices
1/2 cup plus 2 tablespoons vodka
1/4 cup fresh lime juice
1 cup of ice
Puree and pour into a pitcher.
Repeat with the remaining strawberries, juices, vodka and lime juice and 1 more cup of ice.
Fill 10 glasses (or just 2, and chill/freeze the rest) halfway with ice. Pour into the glasses and top each with:
1/2 tablespoon chilled Riesling
I hope you are all enjoying this hot summer weather as much as I am.
By the way, the pile of snow is gone. :)
Since the day I started this blog, I have been excited to write a post about this salad. I'm a huge lover of salads, so it holds great meaning when I tell you that this recipe is in my Salad Top 3 list. It is DELICIOUS. It is fresh and healthy and I could eat it every day of my life. I'm not kidding.Read More