Recipes 08.09.18

Seasons by the Sea: Chill Out!

Red Tomato Gazpacho 

I made two different gazpachos in mere minutes. Consider these recipes to be more like guidelines. You may prefer more tartness, less garlic, whatever. And don’t forget the wonderfulness of homemade croutons! You can serve the following two soups together. Pour them down the sides of each bowl, and then give them a little swirl with a spoon to create a pretty pattern. Now you’re fancy.

Serves four.


3 large, very ripe red tomatoes, cored and quartered

1/2 red bell pepper, seeded and coarsely chopped

4 Tbsp. red onion

1 clove garlic

1 tsp. salt

2 Tbsp. olive oil or more to taste

1 Tbsp. sherry or white balsamic vinegar


Blend away. Transfer to pitcher or bowl and chill until serving.



Yellow Tomato Gazpacho

Serves four.


3 large ripe yellow tomatoes, cored and quartered

1/2 yellow pepper, seeded and coarsely chopped

4 Tbsp. white onion (Vidalias are good and mild)

1 clove garlic

1 tsp. salt

2 Tbsp. olive oil or more to taste

1 Tbsp. mild vinegar


Blend, then chill until serving.



Jose Andres’s Almond, Garlic, and Grapes Gazpacho

I have made the following recipe several times and have found the yield to be very little. Perhaps it is meant to be served in small portions. I warned you.

Serves four.


7 oz. blanched almonds

1 clove garlic, peeled

3 cups mineral or filtered water

3 oz. white bread, torn into small pieces

1/2 cup Spanish olive oil, plus more for drizzling

2 Tbsp. sherry vinegar

1 tsp. salt

16 seedless grapes, peeled if desired, and halved


Combine one cup water, the almonds, and garlic in saucepan and bring to boil. Drain. Pour a fresh cup of water into pan and bring to boil again. Drain again. The garlic and almonds should be softened.

Place garlic and almonds in a blender and add mineral water, bread, a half-cup of olive oil, vinegar, and salt. Blend until smooth.

Place colander over a large bowl and line it with cheesecloth. Pour soup into colander. Once most of the liquid has passed through, gather the cheesecloth around remaining solids and squeeze gently to release as much liquid as possible from the solids before discarding them.

Pour soup into pitcher and chill at least 30 minutes.

To serve, place four grapes in each shallow soup bowl. Drizzle a little circle of olive oil around the edge of each bowl. Pour the ajo blanco into the bowls at the table.



Chilled Minted Pea Soup

Serves four. 


2 Tbsp. olive oil

1/4 cup chopped onion

2 cups chopped Boston lettuce

2 cups water

1 package (10 oz.) frozen baby peas, thawed

1/4 cup fresh spearmint leaves

2 cups ice water or cream

Salt and pepper to taste

Snipped chives and yogurt for garnish


Sauté onion in olive oil until softened. Add lettuce leaves and stir until wilted. Add two cups water and peas and bring to boil. Cook three minutes. Remove from heat, season with salt and pepper, and puree with mint leaves until smooth. Thin with water or cream to desired consistency. Chill until serving and garnish with chives and yogurt if desired.


Cold Corn Soup

Serves four. 


4 to 5 ears bicolor, yellow, or white corn, kernels cut off their cobs to make    about 3 1/2 cups kernels

11/2 cups buttermilk

1/3 cup basil leaves 

1 scallion, chopped

2 tsp. lemon or lime juice

1 clove garlic, optional

3/4 tsp. salt


Put all ingredients in blender with a quarter to a half-cup ice cubes. Blend, then chill. This can be garnished with additional basil leaves, olive oil, and radish slices.