Summer’s soup recipes are wonderful and on a warm day what could be lovelier than a bowl of cold soup. Summer soup is different from winter soup. Winter soup is heavy, substantial, serious. It sticks to your ribs. But summer soup is light, frivolous, festive. It cools you down from the inside out. And if it is the right soup, it can even be a little bit sweet.
These soups make elegant starters for a dinner yet are just as comfortable for outdoor eating, picnics and barbecues. The hotter the temperature, the cooler the soup needs to be, so add ice cubes or serve in chilled bowls. Not too hot, then serve at room temperature, which also gives soup maximum flavor.
A summer soup made with the bounty from your local farmers market or CSA is a great way to eat healthy and support local growers. Whether you’re using fruits, vegetables or a combination of both, you’re likely to come across some interesting flavors you haven’t experienced before. Flavoring your summer soups with an array of spices will add diversity.
Even though most summer soups are served cold or chilled, most must start out being cooked on the stove. When you can, you might want to do any of the necessary cooking in the cooler morning hours, so you won’t be heating up the kitchen right before mealtime. This strategy will give your soup plenty of time to chill. Chilled soup leftovers make an easy and quick lunch, also.
Cold soups need to chill at least two hours to taste their best at serving time. If you need to chill your soup quickly, place it over ice to cut down on the refrigeration time.
Fruit soups are a refreshing way to start or end a summer meal. Berry soups are often a combination of sweet and tart flavors. Tartness is important, since some of the flavor may fade while the soup cools. Buttermilk or yogurt are often used to add a smooth tartness.
Fresh lemon juice is often used to bring out the flavors of the fruit, but be careful when using lemon — too much can turn your soup an unappealing brown. Color is an important aspect of these cool, lively dishes.
Fruit soups are fun to garnish in creative ways, with whole berries, sliced fruit or a bit of sour cream. Soups served this way have visual appeal
Cool summer vegetable soups are a nice variation from serving a salad. They can also be a hearty meal by themselves. Unlike the desired smoothness of a fruit soup, summer vegetable soups are often rich and full of texture. For additional texture, add beans, rice or bread to the mix.
Again, there’s nothing like a summer farmers’ market to offer you an array of vegetables for creating soups: spinach, avocados, cucumber, tomatoes, beets, carrots, corn and asparagus, for example. Any of these creatively combined with herbs and spices in a summer soup will revive your weary taste buds after a long summer day.
Remember, when cooled, some of the flavors of your vegetables may fade, so you need to start with the freshest ingredients you can find. Newly picked vegetables will give you the most satisfying results.
- 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
- 2 cups water
- 1 whole cinnamon stick
- 2 tablespoons honey, or more to taste
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons cornstarch
- 1/3 cup milk
- 1 cup reduced-fat sour cream, plus extra for garnish
Combine blueberries, water, cinnamon stick, honey and ginger in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids) or use an immersion hand blender. Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with a dollop of sour cream and swirl it decoratively into the soup. Garnish with additional blueberries, if desired.
MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.
Herbed Zucchini Soup
- 3 cups reduced-sodium chicken broth or vegetable broth
- 1 1/2 pounds zucchini, (about 3 medium), cut into 1-inch pieces
- 1 tablespoon chopped fresh tarragon or dill
- 3/4 cup shredded Cheddar cheese, (3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish with fresh herbs and zucchini strips
Place broth, zucchini and tarragon (or dill) in a medium saucepan; bring to a boil over high heat. Reduce to a simmer and cook, uncovered, until the zucchini is tender, 7 to 10 minutes. Puree with an immersion blender until smooth. Reheat over medium-high, slowly stirring in cheese until it is incorporated. Remove fromthe heat and season with salt and pepper. Chill and serve with garnishes.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
Chilled Melon Soup with Basil
- 6 cups chopped honeydew melon
- 1/2 cup roughly chopped basil, plus a few leaves for garnish
- 1/4 cup lime juice
Put all the ingredients in a blender and purée, stirring often, until very smooth. Transfer to bowls and serve grnished with basil leaves. Alternately, transfer to a container, cover and chill before serving.
Chilled Tuscan-Style Tomato Soup
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 2 cups (1-inch cubes) country-style Italian bread
- 3 pounds ripe tomatoes, each cut into quarters
- 1/4 cup (loosely packed) fresh basil leaves, chopped
- Additional basil leaves, for garnish
- 1 teaspoon sugar
- 1/2 teaspoon salt
In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet fromthe heat.
In food processor pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into a bowl; stir in chopped basil, sugar and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.
Peach Soup with Shrimp and Crab
- 8 ounces chopped cooked shrimp
- 1 tablespoon fresh lime juice
- 4 ounces lump crabmeat, shell pieces removed
- 3 tablespoons finely chopped red onion
- 3 tablespoons chopped fresh parsley
- 1 tablespoon seeded, minced hot fresh pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 3 pounds peaches, peeled, pitted and chopped
- 1/3 cup fresh lime juice (about 2 large limes)
- 1/2 teaspoon salt
- 1/4 cup finely chopped red onion
- 1/4 cup matchstick-cut radishes
- 1/4 cup minced red bell pepper
- 1 tablespoon seeded, minced fresh hot pepper
To prepare seafood topping:
Combine shrimp and lime juice in a medium bowl; add crab; toss gently to combine. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
To prepare the soup:
Combine peaches, 1/3 cup juice and 1/2 teaspoon salt. Place half of the peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and remaining ingredients. Cover and chill 30 minutes.
To serve: Ladle about 1/2 cup of soup into a shallow bowl and top with 1/4 cup of the seafood topping.
Cucumber Soup with Watermelon and Mint
- 8 large cucumbers, seeded and chopped
- 1 block (1-pound) silken tofu, drained
- 1/2 cup ice-cold water
- 1/2 small sweet onion, thinly sliced
- 3 tablespoons (about 1 lemon) lemon juice
- 1 bunch fresh mint, stems removed, chopped and divided
- 2 teaspoons salt
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cayenne pepper
- 2 cups seeded and diced watermelon
- Extra-virgin olive oil
Combine the first 9 ingredients in a large bowl, setting aside 2 tablespoons of mint and stir to combine. Working in batches, purée allthe ingredients in a blender or food processor until smooth. Transfer soup to a large pitcher, cover, and refrigerate at least 2 hours or up to 8 hours.
Before serving, taste soup and adjust seasonings, if needed. Divide soup between chilled bowls and top evenly with watermelon, reserved chopped mint and a drizzle of olive oil.
- Easy Healthy Blueberry Recipe: Berry Buttermilk Soup (foodsuncovered.wordpress.com)
- Summer Vegetable Soup Recipe (momitforward.com)
- Vegetable Cabbage Soup (simplysophisticatedlady.com)
You think fruit, then dessert: fruit pies, fruit crumbles, fruit crisps, fruit compote on spongecake, fruit in ice cream or fruit on its own. When it’s hot and you need something refreshing, summer fruit fills the need– from tart blackberries to sweet strawberries to juicy peaches. However, there’s a savory side to summer fruit, that definitely deserves your attention.
Fresh fruit, summer fruit in particular, can really add something special to your recipes. When combined with the right ingredients, summer fruit can take on a savory flavor that’s far from a dessert — and just as good. I have included both desserts and savory dishes in the recipes in this post.
These summer fruits celebrate the freshest flavors of the season:
- Passion Fruit
Vegetable Salad With Blackberry-Shallot Vinaigrette
Chopped salads add a splash of color to a meal. If you’re making this salad in advance, keep the salad and dressing separate and hold off adding the tomatoes and avocado until just before serving. You can substitute vegetables that are in season for some of the ones listed in the recipe.
- 1 1/2 cups chopped fresh tomatoes
- 1 cup chopped green beans or asparagus, steamed just until tender
- 1 orange bell pepper, chopped
- 1/4 cup chopped radishes
- 1/2 head radicchio, chopped
- 2 avocados, pitted, peeled and chopped
- 2 tablespoons lemon juice
- 1/4 cup toasted pine nuts
- 10 blackberries, halved
- 10 whole blackberries
- 1 shallot, finely minced
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- Sea salt and freshly ground black pepper
In large bowl, combine chopped tomatoes, green beans, bell pepper, radishes and radicchio. In a separate small bowl, toss avocados with lemon juice to coat and then fold into the salad.
For the dressing:
Set a fine-mesh strainer over a small bowl and place whole berries for the dressing in the strainer. Using the back of a wooden spoon, mash berries through the strainer to separate the juice from the pulp and seeds. Discard pulp and seeds. Whisk together the blackberry juice, shallot, olive oil, red wine vinegar, maple syrup, lime juice and salt and pepper to taste.
Drizzle desired amount over the salad. You may not need to use the entire amount of dressing. Top with pine nuts, the halved blackberries and serve. Serves 4.
Summer Fruit Soup
Makes about 4 cups; (serving size: 1 cup)
- 2 cups ripe cantaloupe chunks (about 1 inch)
- 3-4 ripe peaches (1 lb), peeled, pitted and cut into chunks
- 3/4 cup white Zinfandel wine
- 2 tablespoons lemon juice
- Honey (optional)
- 1 cup raspberries, rinsed and drained
- Mint sprigs, rinsed
In a blender or food processor, puree cantaloupe, peaches, white Zinfandel and lemon juice until smooth. Taste and add honey if desired.
Pour soup into a container, cover, and chill until cold, at least 1 hour or up to 1 day. To chill faster, nest container in a bowl of ice water and stir soup often until cold, about 30 minutes.
Pour the soup into shallow bowls. Scatter raspberries on top. Garnish with mint sprigs.
Mozzarella, Basil and Nectarines with Balsamic Glaze
- 4 large nectarines
- 12 large basil leaves
- 12 ounces fresh mozzarella, sliced into 8 thick round slices
- 1 cup plain panko bread crumbs
- 1/4 cup flour
- 1/3 cup parmesan cheese, grated
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne
- 1/2 cup balsamic vinegar
- 1 teaspoon brown sugar
Combine vinegar and brown sugar in a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until the liquid is slightly syrupy. Remove fromthe heat and pour the vinegar into a glass measuring cup. Set aside to cool and thicken.
Cut the nectarines into ¼ inch thick circles, going around the pit and keeping the slices whole.
Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 minute or until warmed, but still firm. Alternately, you can grill the nectarines directly on the grill. Keep the nectarines warm while you prepare the other ingredients.
In a large bowl, combine the panko crumbs, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine.
In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
Add the remaining olive oil to the skillet and when hot, saute the coated mozzarella slices, turning carefully once, until golden and the cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
To assemble: place one nectarine slice on a plate, top with 1 slice of mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine slice. Garnish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Pork Tenderloin with Plum Sauce
- 1 pound pitted, chopped plums
- 1/2 cup dark brown sugar
- 1/4 cup white wine vinegar
- 1/4 cup finely minced onion
- 1 minced hot pepper
- 1 teaspoon dried mustard powder
- 2 cloves garlic, minced
- 1 teaspoon powdered ginger
- Salt & Pepper
- 2 boneless pork tenderloins
- Vegetable oil
- Salt & Pepper
To make the sauce:
Bring all ingredients except the plums to a boil. Stir in the chopped plums. Reduce the heat and simmer very slowly until thick and syrupy, about 45 minutes. Depending on your preference for consistency, either puree in small batches in the blender, blend with an immersion blender or mash with a potato masher. The sauce may be made two days in advance.
To prepare the pork:
Heat an outdoor grill. Bank the coals on one side, so that one half is very hot and one half can be used for indirect cooking. If you have a gas grill, turn off one burner after the grill heats. Brush the hottest part of the grill with a little oil so the pork won’t stick.
Pat pork tenderloins dry with paper towels. Lightly salt and pepper them on all sides. Sear the pork on all sides over the hot side of the grill. Move the pork to the indirect heat, brush liberally with some plum sauce and cover the grill for about 8-10 minutes. Total cooking time, including searing is 15-18 minutes. If you have a thermometer, cook to 155 degrees F.
Heat some plum sauce in a small saucepan on the stove or the grill. Remove the pork from the grill and tent with foil, allowing the meat to rest for 5-10 minutes.
Slice the tenderloins. Pool the plum sauce on the plate and serve with the sliced tenderloin fanned out on top. This dish goes well with garlicky, sautéed greens.
Creamy Rice Pudding with Peaches
- 5 cups whole milk (or any combination of whole and 2 percent reduced-fat milk), divided
- 1/2 cup Arborio rice
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 egg yolks
- 4 ripe peaches, peeled and mashed
Combine 4 cups milk, rice and sugar in a saucepan. Bring to a boil, reduce heat and simmer until rice is tender, about 30 minutes.
Remove the pan from the heat and stir in the salt and vanilla. Whisk egg yolks and about 1/2 cup of hot milk mixture together in a small bowl. Whisk back into the pan and add the remaining 1 cup milk. Place over medium heat and cook until thickened, about 5 minutes. Let cool and chill at least 2 hours before serving. Top with mashed peaches.
Blackberry or Blueberry Crumble
Blackberries were plentiful this year where I live. I had more than enough to use in fruit salads and decided to make this dessert.
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup oats
- 6 tablespoons cold butter, cut into small pieces
- 4 cups mixed berries
- 1/2 cup granulated sugar
- 2 tablespoons King Arthur clear gel for fruit pies or cornstarch
Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
In a large bowl combine flour, brown sugar,the 1/4 cup granulated sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in the butter. Keep mixture cold until ready to use.
In a large bowl combine berries, 1/2 cup granulated sugar and clear gel or cornstarch; toss to coat. Pour the blackberry mixture into the prepared baking dish.
Top with the crumble topping. Bake until the top is golden and the fruit is bubbly, about 35-40 minutes. Serve warm.
- Sustainable Summer Grilling (jovinacooksitalian.com)
- Radicchio and Orange Salad (drsusansolutions.wordpress.com)
- Mojito Fruit Salad (cityliciousrecipes.wordpress.com)
Brunch is special. It’s almost always more of an occasion than a simple meal. Even if it’s just a midday meal with you and your partner, by its very nature, it’s a statement that we’re taking our time during this meal! What better way to celebrate Father’s Day, than to host a special brunch at home?
I think the main reason we don’t do this more often is because, in the midst of our busy lives, the planning can seem a little daunting. But after tending to a few things, a brunch get-together can actually be quite simple and seamless. Here are a few tips and recipes to help get you hosting this special meal:
Food is obviously something you want to think about for this get together. You can prepare a number of dishes, many with advance preparation, to suit a variety of tastes or you can choose one big dish along with a few little bites and nibbles that people can snack on while chatting. I always prepare a few different dishes, so I can please those family members with special diets, such as gluten-free or vegetarian. Mostly, I try to keep it healthy without losing all the great taste that many brunch recipes are known for. Fresh baked muffins and coffee cake are always a big hit. Don’t forget plenty of fresh fruit.
Not everyone drinks coffee, so it’s nice to have a few alternatives as well. A good herbal tea, fresh juice, like orange or grapefruit, or a fruity punch with a touch of champagne.
Father’s Day Brunch Menu
Glazed Fruit Medley
- 2 cups orange juice
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 3 cups cubed cantaloupe or honeydew melon
- 3 medium firm bananas, sliced
- 2 cups green grapes
- 2 cups halved fresh strawberries
In a small saucepan, mix the orange juice, sugar and cornstarch until smooth. Bring to a boil, stirring constantly; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; cool slightly. Refrigerate, covered, for at least 2 hours.
Just before serving, combine the fruit in a large, attractive serving bowl. Drizzle with orange juice sauce; toss gently to coat. Yield: 10 servings.
Lemon Ricotta Muffins
- 1 cup all-purpose flour
- 3/4 cups cornmeal
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups ricotta cheese
- 1/2 cup water
- 1/4 cup olive oil
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 large egg, lightly beaten
- Cooking spray
Preheat oven to 375°F.
Combine flour and cornmeal and the next 3 ingredients (through salt); make a well in the center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to the flour mixture, stirring just until moist.
Place 12 muffin-cup liners in a muffin baking pan; coat with cooking spray. Divide batter among the muffin cups. Bake at 375°F for 16 minutes or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in the muffin pan. Remove muffins to a wire cooling rack.
Meat and Potato Hash
Roasting the potatoes separately gives them a crisp texture without the addition of extra fat. This recipe can be doubled.
- 1 lb Yukon gold potatoes, cut into ½ inch cubes
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lb cooked chicken breast, beef pot roast, corned beef or pork roast, cubed
- 8 oz button mushrooms, chopped
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 tablespoon thyme leaves, chopped
- 1/2 teaspoon crushed red chili flakes
- 4 cloves garlic, thinly sliced
- 2 tablespoons finely chopped parsley
- Poached eggs, for serving over the hash
Heat the oven to 400°F. Place potatoes on a rimmed baking sheet and toss with 2 tablespoons oil, salt and pepper; bake until tender, browned and slightly crisp, about 35-40 minutes. Set aside to cool.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper and onion to the pan and cook, stirring, until soft, about 6 minutes. Add mushrooms and cook, stirring, until cooked, about 4 minutes. Add thyme, chili flakes and garlic and cook, stirring, for 2 minutes more.
Add the cooked meat or poultry of choice and the potatoes. Season with salt and pepper and cook, stirring occasionally, until all the ingredients are warmed through, about 6 minutes. Transfer to a serving platter and sprinkle with parsley. Serve a poached egg on top of each serving, if you like.
Perfect Poached Eggs
To make perfect poached eggs, crack a chilled egg into a small bowl. Bring a deep pot of water to a simmer. Swirl the water in a circle with a wooden spoon, then tip the egg out of the bowl into the center of the swirling water. Cover, turn off the heat, and remove the egg with a large slotted spoon after 2 minutes for soft poached eggs.
Baked Vegetarian Zucchini Frittata
- 4 cups shredded zucchini (1 pound)
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 4 eggs
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 1 teaspoon snipped fresh basil
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese (2 ounces)
- 1 medium zucchini, very thinly sliced (1-1/4 cups)
- 2 large tomatoes, sliced
- Sliced pitted ripe olives
Preheat the oven to 350 degrees F. Lightly coat a 10 inch round baking pan with cooking spray; set aside.
Spread shredded zucchini on a large platter or shallow baking pan; sprinkle evenly with salt. Let stand for 15 minutes. Using paper towels, gently press excess moisture from the zucchini.
Meanwhile, heat oil in a small skillet over medium-high heat. Add onion; cook until the onion is tender. Remove from the heat.
In large bowl, combine eggs, Parmesan cheese, basil and pepper. Stir in shredded zucchini, cooked onion and mozzarella cheese. Pour into the prepared baking pan, spreading evenly.
Bake about 20-25 minutes or until the top is lightly browned and the eggs are set. Arrange whole zucchini slices on top of the baked mixture and place the tomato slices on top of the zucchini.
Sprinkle with olives and additional Parmesan cheese. Bake for 10 minutes more. Cut into small wedges.
Blueberry Coffee Cake
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 cup low-fat buttermilk
- Cooking spray
- 1 1/2 cups fresh blueberries
- 1/2 cup sliced toasted almonds
- 1 tablespoon coarse sugar
Preheat the oven to 350°F.
Lightly spoon the flour into a dry measuring cup; level with a knife. Combine flour, baking powder, soda and salt, stirring with a whisk in a medium bowl.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg and egg white; beat well.
Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; mix after each addition.
Gently fold in the blueberries.
Spoon the batter into a 9-inch round baking pan coated with cooking spray. Level the batter with a spatula and sprinkle the top evenly with the sliced almonds and then the coarse sugar.
Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes on a wire rack; remove the cake from the pan, if desired. Cool completely on a wire rack.
Pear Hazelnut Coffee Cake
- 1 medium pear
- 1/2 cup brown sugar
- 1/4 cup canola oil
- 3/4 cup milk
- 2 egg whites, lightly beaten
- 1/2 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon finely shredded lemon peel
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups quick-cooking rolled oats
- 2 tablespoons chopped hazelnuts
Preheat the oven to 375 degrees F. Lightly coat a 9 inch round baking pan with nonstick cooking spray; set aside.
Core and slice the pear; set aside.
In a large bowl, stir together the sugar and the oil. Add milk, eggs and vanilla. Beat with an electric mixer on medium speed for 1 minute.
In a small bowl, combine the all-purpose flour, the whole wheat flour, baking powder, lemon peel and nutmeg.
Add to the mixture in the mixer; beat until combined. Stir in oats.
Spoon into prepared pan. Arrange sliced pears over the batter. Sprinkle with hazelnuts.
Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in the pan on a wire rack for 30 minutes. Serve warm.
If made ahead, you can rewarm the cake in a 350 degree F before serving.
- Father’s Day Brunch – Spicy Sausage Gravy (hotlickssauces.wordpress.com)
- Raspberry Walnut Torte (skinnyfiberblog.wordpress.com)
- Cherry Cheesecake Tart with Toasted Almond Coconut Crumble Topping (goodmorninggloucester.wordpress.com)
- Rhubarb Coffee Crumb Cake (cassieskitchennyc.com)
- Zucchini-Ricotta-Quinoa Muffins (artistskitchen.wordpress.com)
- Blueberry Millet Muffins (Gluten Free) (beardandbonnet.com)
- Orange and poppy seed muffins (lovennourish.wordpress.com)
The father of modern political theory, Niccolo di Bernardo dei Machiavelli, was born in Florence, Italy on May 3, 1469 during a time when Italy was divided into four rival city-states. Machiavelli was born in a tumultuous era—popes waged wars against the Italian city-states and people and cities often fell from power very quickly. Foreign powers such as France, Spain, the Holy Roman Empire and even Switzerland battled for regional influence and control. Political-military alliances continually switched allegiance, mercenary leaders changed sides without warning and the rise of many governments were short-lived.
The Machiavelli family were believed to be descended from the Marquesses of Tuscany and produced a number of Florentine Gonfalonieres of Justice. Machiavelli was the third child and first son of attorney, Bernardo di Niccolò Machiavelli, and his wife, Bartolomea di Stefano Nelli. Machiavelli was taught grammar, rhetoric and Latin in his younger years.
In 1494, Florence restored the republic—expelling the Medici family, who had ruled Florence for some sixty years. Machiavelli was appointed to an office in the second chancery, which put Machiavelli in charge of the production of official Florentine government documents. Shortly thereafter, he was also made the secretary of the Dieci di Libertà e Pace. In the first decade of the sixteenth century, he carried out several diplomatic missions: most notably to the Papacy in Rome. From 1502 to 1503, he witnessed the brutal reality of the state-building methods of Cesare Borgia (1475–1507) and Borgia’s father, Pope Alexander VI, who were then engaged in the process of trying to bring a large part of central Italy under their possession. The pretext of defending Church interests was used as partial justification by the Borgias.
After Machiavelli’s involvement in an unsuccessful attempt to organize a Florentine militia against the return of the Medici family to power in 1512 became known, he was tortured, jailed and banished from an active role in political life. Machiavelli then left Florence and moved to his estate at Sant’Andrea in Percussina (near San Casciano in Val di Pesa) and devoted himself to study and to the writing of political treatises that earned him his intellectual place in the development of political philosophy and political theory. Despairing of the opportunity to remain directly involved in political matters, after a time, Machiavelli began to participate in intellectual groups in Florence and wrote several plays that (unlike his works on political theory) were both popular and widely known in his lifetime. Still, politics remained his main passion and, to satisfy this interest, he maintained a well-known correspondence with politically connected friends, attempting to become involved once again in political life.
In a letter to Francesco Vettori, he described his exile:
When evening comes, I go back home, and go to my study. On the threshold, I take off my work clothes, covered in mud and filth, and I put on the clothes an ambassador would wear. Decently dressed, I enter the ancient courts of rulers who have long since died. There, I am warmly welcomed, and I feed on the only food I find nourishing and was born to savor. I am not ashamed to talk to them and ask them to explain their actions and they, out of kindness, answer me. Four hours go by without my feeling any anxiety. I forget every worry. I am no longer afraid of poverty or frightened of death. I live entirely through them.
It was during this time period that he wrote, The Prince, a handbook for politicians on the use of ruthless, self-serving and cunning behaviors, inspiring the term “Machiavellian” and establishing Machiavelli as the “father of modern political theory.” Instead of the more traditional subject of a hereditary prince, this work concentrates on the possibility of a “new prince.” To retain power, the “hereditary prince” must carefully maintain the sociopolitical institutions to which the people are accustomed, whereas a “new prince” has the more difficult task, since he must first stabilize his newfound power in order to build an enduring political structure.
Machiavelli asserted that social benefits of stability and security could be achieved in the face of moral corruption. Additionally, Machiavelli believed that public and private morality had to be understood as two different things in order to rule well. As a result, a ruler must be concerned not only with reputation, but must be willing to act immorally at the right times. As a political theorist, Machiavelli emphasized the occasional need for brute force or deception in order to retain power. In a sense, he established the framework for power and how it can be achieved and maintained in the realm of the political scene. Politics became a separate space in society with its own set of rules, concepts and moral codes.
The main theme of this work about monarchical rule and survival is man’s capacity for determining his own destiny in opposition to the power of fate. This political philosophy has been interpreted to mean that one may resort to any means, in order to establish and preserve total authority.
Many believe that the book’s main character, the prince, was based on Cesare Borgia and still others view it as a work of satire. Pope Clement VIII, however, condemned The Prince for its endorsement of rule by deceit and fear. One excerpt from the book reads: “Since love and fear can hardly exist together, if we must choose between them, it is far safer to be feared than loved.” “Machiavellianism” is a widely used, negative term to characterize unscrupulous politicians of the sort Machiavelli described in The Prince. The book itself gained notoriety and wide readership because the author seemed to be endorsing behavior often deemed as evil and immoral.
In addition to The Prince, Machiavelli wrote the treatise, On the Art of War (1521) and several poems and plays, including The Mandrake. In his later years, Niccolò Machiavelli resided in a small village just outside of Florence. He died on June 21, 1527 and his tomb is in the church of Santa Croce in Florence which, ironically, he had been banned from entering during the last years of his life.
Machiavelli’s ideas had a profound impact on political leaders throughout the modern west and his work was widely published following the invention of the printing press. It was reported that The Prince was spoken of highly by Thomas Cromwell in England and the work had influenced Henry VIII in his implementation of political tactics. A copy was also possessed by the Catholic king and emperor, Charles V. Catholic writers associated Machiavelli with the Protestants, whereas Protestants saw him as Italian and Catholic. In fact, he apparently influenced both Catholic and Protestant kings.
The Italian Renaissance Table
During the Renaissance, Italy had the most skilled, well-known and creative cooks in Europe. They took Italian fine dining to new levels of refinement and prestige. Large, elaborate banquets were held in the dining rooms of the dukes and princes who governed the many small states throughout Italy.
Many of the Medieval flavors and preparations were carried over to the Renaissance, like the generous use of spices, the addition of sugar to savory dishes and the widespread consumption of roasts, stuffed pastas, tarts and pies.
The use of light sauces made of fruit or aromatic plants were mixed or thickened with the soft part of bread, flour, almonds or eggs. Sometimes, these sauces were flavored with acidic juices and mixed spices.
During the Renaissance, people developed a great love for giblets and other offal, poultry and fish. In addition, you could find a large selection of stews, long pasta noodles, stuffed pasta and maccheroni. Milk and dairy products were used often: butter became as important as lard, heavy cream became popular and people began cooking with all types of cheeses.
Fruit and citrus were fundamental flavoring agents and fruit became a popular part of the dishes served at the beginning of a meal.
Here are some recipes as they would have been made during the Renaissance years.
Here is the translation from Latin left by Giovanni Bockenheym, cook to Pope Martin V:
“Take some fine aromatic herbs, such as parsley, marjoram, rue, mint or sage and so on, and pound them in a mortar. Then take some raw egg and fresh cheese and mix with some raisins; add saffron, ginger and other sweet spices together with some fresh butter. Then make the dough; use it to line a greased pan, fill with the mixture and some more butter and cover with more dough. When it is cooked, sprinkle with sugar and whole pine nuts. And this will be superlative for courtiers and their wives.”
The recipe comes from:G. BONARDI, Giovanni Bockenheym e la Cucina di Papa Martino V, Milan, Mondadori, 1995, BIGAB 1. 112. 3.
Cappelletti alla Cortigiana
“Boil 100 grams of belly of pork and half a capon breast and chop them up very finely. Add 200 grams of soft cheese and 50 of matured cheese, two eggs, some spices, very little ginger, pepper and salt and mix everything together carefully.
Cut out some thin discs of pasta and use to enclose the mixture, so that each “cappelletto” is no larger than half a chestnut. Cook the “cappelletti” in a good capon stock, made yellow by adding saffron, and serve sprinkled with sweet spices and grated Parmesan cheese. These special “cappelletti” were also made with a filling of breast of pigeon, pheasant or other birds.”
The recipe comes from:L. BARTOLOTTI, A Tavola con i Malatesti, Rimini, Panozzo, 1988, BIGAB 9. 23. 4.
Panunto con provatura fresca (sweet-sour spicy fried bread with mozzarella)
“Heat some butter and use it to brown some slices of previously toasted bread.
On each of these put a slice of mozzarella and grill. When the cheese has melted and become golden, dust the “crostini” with a mixture of sugar and ground cinnamon, sprinkle with rose water and serve piping hot.”
The recipe comes from:M. SALEMI, La Cucina Rinascimentale, Florence, Libriliberi, 2003, BIGAB 9. 22. 8.
“Take a melon that is not too ripe and clean it; beat eight eggs together with eight ounces of sugar; grate eight ounces of fresh cheese and four of mild matured cheese and mix together with some cinnamon, cloves and pepper.
Amalgamate everything to obtain a homogeneous mixture and put this into a buttered pan lined with a very thin layer of pastry; then cook slowly, covering the pan with a lid and placing some embers on the lid, so that it also receives heat from above”.
The recipe comes from:G.L. ERCOLANI – D. LOSCALZO, La Dieta Ermetica. la Cucina nel Rinascimento, Lugano, Todaro, 2003, BIGAB 9. 23. 7.
Here are some modern interpretations of those old Tuscany recipes.
Swiss Chard and Herb Pie
- 1 pound Swiss Chard – stems and ribs removed
- 1 1/2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 15-ounce container ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon fresh oregano
- 1/8 teaspoon fresh nutmeg
- 1-17.03 ounce package frozen puff pastry, thawed (two sheets)
Preheat oven to 375 degrees F. Oil a 9 inch pie pan. Chop the Swiss chard.
Heat oil in large, heavy skillet over medium heat. Add the chopped garlic. Saute 1 minute. Add chard and cook until just wilted, about two minutes. Transfer chard to large mixing bowl. Let cool. Mix in ricotta and the next 7 ingredients.
Roll out 1 pastry sheet on a lightly floured surface to about a 14-inch square. Transfer pastry to the pie pan. Trim edges leaving a 1-inch overhang.
Fill pastry with the chard mixture. Lightly brush pastry overhang with a pastry brush dipped in water.
Roll out the 2nd pastry sheet to a 13-inch square. Using the pan as a guide, trim pastry square into a 10-inch round. Drape over filling. Seal edges.
Bake about 45 minutes until pastry is golden brown. Cool ten minutes before cutting the tart.
- 1/2 chicken breast sautéed in butter and minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 whole egg plus 1 yolk
- A pinch of nutmeg
- 1/2 teaspoon grated lemon rind
- A pinch of salt and pepper
- Homemade or store-bought pasta sheets or lasagna noodles
Mix the ricotta, cooked chicken, eggs, cheese. nutmeg, lemon zest and salt and pepper. Mix well.
For the pasta, make homemade pasta sheets using 2 1/2 cups of flour and three eggs or purchase several sheets of store-made fresh pasta or lasagna noodles.
To make the cappelletti:
Place a sheet of fresh pasta on a well floured surface. Use a round cookie cutter to cut out 2-inch diameter circles of dough. Put a level teaspoon of the stuffing in the middle of each circle and fold the circles over to make half moons, dampening the edges of the disks a little to make sure they stay stuck together.
Then wrap the half moons around your little finger, giving them a half-twist to turn up one pair of corners and pressing the other pair together to make little rings.
With this recipe you should get between four and five dozen cappelletti.
To serve the cappelletti in broth, you will need two quarts of chicken broth. Gently boil the cappelletti in the broth until they are al dente, about 3-5 minutes.
Serve in pasta or soup bowls and pass extra cheese for topping the soup.
Toasted Garlic Bread
- 1 (1 pound) loaf Italian bread
- 5 tablespoons butter, softened
- 2 teaspoons extra virgin olive oil
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish
Preheat the broiler.
Cut the bread into slices 1 thick.
In a small bowl, mix butter, olive oil, garlic, oregano, salt and pepper. Spread the mixture thinly and evenly on the bread slices.
Place the bread slices on a baking sheet and broil 5 minutes or until slightly brown. Check frequently so they do not burn.
Remove from the broiler. Top with the mozzarella cheese and return to the broiler for 2 to 3 minutes or until cheese is slightly brown and melted.
Garnish with parsley.
Melon and Lemon Curd Tart
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/3 lb (10 1/2 tablespoons) unsalted butter, chilled, chopped
- 1 egg yolk
- 2 tablespoons chilled water
- 1/4 small cantaloupe melon, rind removed, sliced thin
- 1/4 small honeydew melon, rind removed, sliced thin
- 2 passion fruit, halved and chopped
- 10 oz jar of lemon curd
Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water. Process until dough just comes together.
Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc and wrap in plastic. Refrigerate for 30 minutes.
Grease a 9 inch round tart pan. Roll out pastry between 2 sheets of wax paper to fit the tart pan. Line pan with the pastry. Trim excess. Refrigerate for 15 minutes.
Preheat oven to 400 degrees F. Place prepared pan on a baking sheet. Line pastry with parchment paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes.
Remove weights or rice and baking paper. Bake for 10 to 15 minutes or until light golden. Set aside to cool completely.
Spread lemon curd in cooled pastry. Arrange cantaloupe and honeydew melon slices on top of the lemon curd. Sprinkle with chopped passion fruit. Refrigerate for 2 hours to chill before serving.
- Op-Ed Contributors: Why Machiavelli Matters (nytimes.com)
Cold soups make a fine first course, a light summertime lunch or even a dessert. They can be a simple purée of fruit or vegetables and liquid or a more complex creation involving spices, wines and liqueurs. But even at their fanciest, cold soups are easy to make, requiring only a blender and some basic ingredients.
Some recipes use stock (most savory soups are better for it), but water works, too. And there is usually no meat in any of them, except if you choose one for a garnish. Most cold soups can be made vegetarian or vegan without much trouble.
The smooth and creamy soups are best made ahead of time, so that they have a chance to chill thoroughly. In fact, you can prepare them even a couple of days in advance. (Just hold off stirring in cream or yogurt until you are ready to serve.) The gazpacho-type soups can be made at the last moment; they should feel hearty and thick. You can purée them, chill them or serve as a beverage. A sweet fruit soup is a simple way to take advantage of an abundance of summer fruit.
A variety of fruits lend themselves to soup—all kinds of berries, stone fruits (peaches, plums, apricots, nectarines, cherries) and melons (cantaloupe, honeydew, watermelon). While fresh fruit is always best and is mandatory when using melons for soup, frozen fruit can yield excellent results. In fact, making soup is one of the best ways to use up the surplus crop that fills your freezer. Even canned fruit works well.
The vegetables of summer — asparagus, corn, zucchini, avocado, cucumbers and tomatoes to name a few —can be turned into cold soups. The simplicity really lets the flavor of the featured ingredient shine.
Tips on bringing out the best flavor for chilled soups:
Because a fruit or vegetable soup has relatively few ingredients, the taste of each one is easy to detect, so the quality of the fruit or vegetable is critical. Under ripe, overripe, off-flavored or badly freezer-burned ingredients will produce poor results. Shop at a farmers’ market, if possible, and pick vegetables that look ripe with bright colors and feel heavy for their size.
Cold dulls flavor; you’ll almost certainly want to add more herbs, salt and pepper and maybe more acidity. Season generously to start and don’t be afraid to add more just before serving.
Vegetables, like beets and fennel, must be cooked until thoroughly tender so they purée easily. Cook the main vegetable with a little onion for sweetness and garlic for depth. Also add spices at this point. Fresh herbs added just before puréeing provide another layer of flavor.
When melons are puréed, they turn watery. Soups based on them often require no added liquid. For most other fruits, liquid is required:, such as water, milk (whole, low-fat and skim are all good), cream, wine, fruit juice (for example, apple or white grape juice) or some combination of these.
As sweet as it is, when fruit is diluted with liquid, it usually requires some added sugar, honey or agave. Soups can vary from tart, perhaps for a first course, to very sweet for desserts.
The most common additions to cold fruit soups are cinnamon, nutmeg, allspice and cardamom. Add fat to most soups in the form of cream or olive oil. Fat not only helps carry flavors but also creates an emulsion for a smoother, more full-bodied soup.
Common sources of additional flavor are liquors, especially cognac and rum, and liqueurs-either a contrasting flavor such as Grand Marnier or Amaretto, or a brandy derived from the same fruit as the soup.
Garnishes include dollops of yogurt, sour cream, herbs and, for dessert soups, whipped cream and berries. Garnishes add texture and either reinforce the flavor (fennel fronds for fennel soup) or complement it (tangy sour cream and dill for earthy beet soup).
A blender’s tapered shape draws the ingredients to the blade, where they’re puréed evenly and finely. Keep the blender running for two minutes even after the soup looks puréed to be sure all the spices and herbs are pulverized.
A safety tip: When blending hot liquids, never fill the blender jar more than half full. Leave the fill hole cap ajar, cover the lid with a cloth, hold the lid on firmly and start the blender on low before increasing it to high.
Two-Color Melon Soup
- 1 cantaloupe, peeled, seeded and cut up
- 1 small honeydew, peeled, seeded and cut up
- 1/4 cup orange juice
- 3 tablespoons fresh lime juice
- 1/4 cup white wine, divided
- 2 tablespoons sugar, divided
- Prosciutto or another cured ham, for garnish
Place the cantaloupe, orange juice, half the white wine and half the sugar in a blender or food processor and purée. Set aside in a separate bowl.
Place the honeydew, lime juice, remaining wine and remaining sugar in a blender or food processor and purée. Set aside in a separate bowl. Refrigerate both purées separately.
To serve, place the purées into separate pitchers or measuring cups. With one in each hand, simultaneously pour the two purées down opposite sides of each serving bowl, the purees will remain separate while being served and eaten. Garnish with sliced proscuitto.
Carrot Soup with Herbs
6 to 8 servings.
- 4 cups (or 1-32-ounce box) reduced-sodium chicken broth
- 4 cups (about 1 pound) ready-to-use baby carrots
- 1 medium thin-skinned white or Red Bliss potato, scrubbed and quartered
- 1 large handful whole fresh dillweed sprigs (including stems), plus 2 tablespoons chopped dill weed leaves (fine leaves only) for garnish
- 1 small handful whole fresh chives, plus 1 tablespoon finely chopped for garnish
- 1 1/2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- Herbed yogurt garnish, recipe below
Combine the chicken broth, carrots and potato in a large saucepan over medium high heat. Lay the whole herbs over the vegetables and bring the mixture to a boil. Adjust the heat so the broth boils gently and cook, uncovered, for 13 to 15 minutes or until the carrots and potato are tender when pierced with a fork. Don’t undercook or the soup will not be as smooth as it should.
Set aside until cooled slightly. Using a fork, lift off and discard all the herbs. Using a slotted spoon, remove the carrots to a food processor or blender and remove the potato to a bowl to cool. Strain the broth and reserve. When the potato is cool enough to handle, peel off and discard the skin. Add the potato, butter and enough broth from the saucepan to the vegetables to facilitate processing or blending. Process or blend until completely smooth, stopping and scraping down the sides as needed; a processor will take longer and the soup will not be quite as smooth. Pour the mixture into a bowl. Cool slightlyand add salt and pepper to taste.
Cover and refrigerate until chilled, at least 2 hours and up to 48 hours before serving. If desired, thin the soup with a little water and adjust seasoning before serving.
To serve, add several teaspoons of the herbed yogurt to the center top of each bowl of soup. Partially swirl in the mixture. If desired, garnish servings with small sprigs of dill weed.
Herbed Yogurt Garnish
Stir together 2/3 cup regular or low-fat plain (unflavored) yogurt, 2 tablespoons finely chopped dill weed and 1 tablespoon finely chopped chives in a small bowl. Taste and add salt if needed. Cover and refrigerate at least 2 hours (so the herbs can infuse the yogurt) and up to 48 hours.
Fennel-Grapefruit Soup with Lemon Olive Oil
The fennel-grapefruit soup can be refrigerated overnight. Olive oil pressed or infused with lemon is available at most supermarkets and specialty food stores.
- 2 tablespoons lemon flavored olive oil, plus more for garnish
- One 1-pound fennel bulb, cored and thinly sliced, plus chopped fennel fronds, for garnish
- 3 cups water
- 1/4 cup plus 2 tablespoons fresh grapefruit juice, strained
- Pinch of sugar
In a medium saucepan, heat the 2 tablespoons of lemon flavored olive oil. Add the sliced fennel and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until the fennel is softened, about 10 minutes. Add the water and bring to a boil. Simmer over low heat until the fennel is very tender, about 20 minutes.
Working in batches, puree the fennel soup in a blender until smooth. Transfer the soup to a medium bowl and refrigerate until chilled, about 1 hour.
Just before serving stir the grapefruit juice into the fennel soup. Add the sugar to the soup and season with salt. Ladle the soup into bowls, garnish with a little lemon olive oil and chopped fennel fronds and serve.
Cool Tomato Soup
- 2 1/2 pounds plum tomatoes, coarsely chopped
- 3 cups water
- 1 tablespoon tomato paste
- 1 onion, minced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Pinch of granulated sugar
- 1/2 cup fat free half & half
- Salt and freshly ground black pepper
- 1 pint cherry tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon confectioners’ sugar
- 2 tablespoons chopped dill
In a medium saucepan, combine the plum tomatoes with the water, tomato paste, onion, garlic, oregano, crushed red pepper and granulated sugar. Simmer over moderate heat, stirring a few times, until the tomatoes are very tender, about 20 minutes. Add the half & half and simmer for 1 minute.
Puree the soup in a blender and pass it through a coarse strainer into a medium bowl. Season with salt and black pepper. Refrigerate the soup until cold, about 1 hour.
Meanwhile, preheat the oven to 375°F. Spread the cherry tomatoes on a rimmed baking sheet and toss with the olive oil, confectioners’ sugar and a large pinch of salt. Bake for about 10 minutes, until the skins start to wrinkle. Transfer the tomatoes to a bowl and toss with the dill. Let rest at room temperature until ready to serve the soup.
Ladle the cold soup into bowls, garnish with the roasted cherry tomatoes and serve.
Chilled Corn Soup with Roasted Chilies
4 to 6 servings
- 10 ears sweet corn
- 2 medium onions
- 1 tablespoon vegetable oil, olive oil, or butter
- 1 teaspoon salt plus more to taste
- 1 medium potato
- 4 cups water or broth
- Roasted jalapeno (or any spicy chili), diced
Using a large hole grater over a very large bowl, grate off the corn kernels. Use the blunt side of a knife blade to scrape remaining liquid and corn bits into the bowl after you grate each cob. Set aside the raw corn puree.
Chop onions. In a large pot heat oil or butter over medium heat. Add onions and 1/2 teaspoon salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
Meanwhile, peel and chop the potato. Add potato and water or broth to the pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
Roast chilies in the broiler or on a grill. Set aside until cool and remove the skin. Be sure to use gloves when handling hot chilies.
Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
Chill the soup thoroughly.
Add salt to taste. (Do this at the temperature at which you plan to serve the soup; chilled soup will need more salt than hot soup because cold dulls flavor.)
You will need to add a fair amount of salt, if you used water as your base liquid. Keep adding salt, about 1/4 teaspoon at a time, and tasting until you notice the corn flavor coming through.
Garnish with roasted sliced jalapeno chilies before serving.
- Cold, fruity and refreshing (foodsfromspain.wordpress.com)
- Soupalooza: Warming up to cold soups (dailyherald.com)
- Cold Avocado Soup (nightowlkitchenblog.wordpress.com)
- Easy Summer Refreshment: Cold Beet Soup (eatalready.com)
- cold summer soup – gazpacho (thisistopa.wordpress.com)
- Food Friday: Cold Cucumber Soup (imindful.wordpress.com)
- Chilled Avocado Soup with Dill, Coconut and Nuts (vegan) (willybmum.com)