Watermelon Laced Gazpacho

It’s that time of year again. Chilled sipping soups. Watermelon and cucumbers balance the acid for this twist on a classic. Serves 4. 6-8 pickle cukes, peeled and coarsely chopped 6 ripe garden tomatoes, peeled, cored, de-seeded 2 bell peppers, de-seeded, chopped 1 small jalapeño pepper, de-seeded, chopped 1 small red onion, chopped 3 cloves…

Potages d’Octobre

These soups are rich and fragrant, meant for sipping from a small glass. Potato Turnip Leek Soup Peel and cut into small chunks: 4 medium Yukon Gold potatoes 1 medium turnip Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a…

Carol’s Gazpacho

I add watermelon to balance the acid. Not as a dominant taste. Serves 4. 4-6 pickle cukes, peeled and coarsely chopped 6-8 ripe garden tomatoes, peeled, cored, de-seeded 2 bell peppers, de-seeded, chopped 1 small jalapeño pepper, de-seeded, chopped 1 small red onion, chopped 3 cloves garlic, minced 1-2 slices day old bread, crusts cut…

Vicious Ssoise

Vichyssoise with a little heat. Serves 4-6 for lunch. Cut the white parts of 2 leeks into thin slices. Mince 2 cloves of garlic. Peel and cut 4 cups potatoes into small chunks. Peel and chop 1 large zucchini into thick slices. Shred 1/2 head Savoy cabbage. Unseed and chop 2 jalapeño peppers. In a…

Cod Chowdah

If you like thick creamy chowder, this isn’t it. It’s a light yet hearty savory soup. Serves 4. Peel and cut 3 small potatoes into bite-sized chunks. Finely dice the tender inside end of a small leek, keep half for later. In a large saucepan, cover potatoes and half the diced leek with vegetable or…