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Dos Gazpachos: The Classic and The Remake

June 24, 2011 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Gazpacho with a kick!

You guys might remember me talking about my upbringing with my beloved adoptive mom, who, God bless her . .  was just not a foodie. She wasn’t TERRIBLE, mind you – I didn’t have to worry about her giving dinner guests food poisoning the way Ruth Reichl described in her memoir “Tender at the Bone”, but she simply wasn’t a food lover the way I was, and the way Donna also was, I was later thrilled to discover.

But that doesn’t mean she didn’t have a few delicious things up her sleeve – and one of them was gazpacho. This cold tomato soup from Spain isn’t something you’d think your average American kid would like, but I absolutely devoured it. Mom made it by the vat every summer, and thus, every summer I look forward to making it myself.

We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? Easy. SO EASY. This is my own definitive version, having tweaked it for literally decades now. Read the rest of this entry →

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A Soup That Uses Your Outdoor Barbecue Grill: Coconut Red Curry Summer Soup with Raw Veggies and Grilled Shrimp

July 27, 2010 in Appetizers, Entrees, Gluten Free, Healthy Fare

Grilled Shrimp Thai Coconut Curry Summer Soup

Grilled Shrimp Thai Coconut Curry Summer Soup

I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious.  A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.

It does sound very strange – making broth  without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! - an almost effortless summer soup that is refreshing and flavorful.

I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste.  Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!

I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .

Cheers!

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CORNUCOPIA WEEK BEGINS: Fresh Corn Soup

August 6, 2009 in Appetizers

We’re celebrating summer produce here at Fab Frugal Food HQ – not only because it’s at its peak, but because it’s so incredibly economical to take advantage of the season’s abundance. We already featured a bunch of blueberry recipes, and this week we’ll put corn in the spotlight, followed by tomatoes, zucchini, peaches and more.

So! Corn, glorious corn, $4 for a dozen at the local farmstand, and about as cheap at your supermarket (though get them from a stand if you can – the freshness is palpably different). Sweet as candy when it’s freshly picked – in fact, the moment it’s picked, the sugars begin converting to starches. Later this week I’ll share a raw corn salad recipe that highlights this crisp sweetness, but for today, I’m starting with a simple corn soup.

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First Gazpacho of the Summer!

June 24, 2009 in Appetizers, Gluten Free, Healthy Fare, Side Dishes, Vegan Recipes, Vegetarian Entrees

I look forward to this every year. I’ve been eating this since I was a kid – my mom (the wonderful adoptive mom who raised me, not the equally wonderful birth mom with whom I share this very blog, for those of you who know the whole story) used to make it religiously. We called it “liquid salad”, and though that makes it sound a bit less appetizing than it actually is, it’s a fair description of the raw veggie content. I can’t think of a more healthy recipe, for the life of me, and it’s one that can be dressed up with any number of garnishes. Also? EASY. This is my own definitive version, having tweaked it for literally decades now.

GAZPACHO

6 cups tomato juice, divided
2 tomatoes, cored and quartered
1 medium onion, quartered
1/2 green and 1/2 red bell peppers (or just one of either)
1/2 cup cilantro
2 cloves garlic, chopped
juice and zest of 1 lime
dash or two (or three) hot pepper sauce (to taste)
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
freshly ground pepper to taste

Combine about 2 cups of the juice in the food processor with all the vegetables and the cilantro. Blitz until smooth! You could do this in the blender, and indeed I have, but I actually like it to have a bit of ‘texture’. Don’t get me wrong – it should not be chunky or anything even near it, but I like being able to see and feel a bit of the fiber, if that makes sense. Anyway, pour contents into a large bowl, and add remaining juice and the rest of the ingredients. Stir well, making sure oil has been well-incorporated. Chill for at least 2-3 hours, if not more.

Then it’s ALL about the garnishes. I prefer a combination of finely diced cucumbers, peppers, and carrots, but many other things are great. Scallions, chives, more cilantro leaves, additional diced tomato  or halved grape tomatoes – all fabulous and still uberhealthy. We always used to add croutons when I was a kid, also an option. And in recent years I’ve been adding carefully diced avocado, too, which adds a wonderful creaminess

All in all, a cooling yet zesty addition to any summer grillfest, picnic, or ordinary dinner.

– posted by Anne

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