Note: Found this gem in the July edition of Women's Health. While I was little skeptical about tampering with what works for traditional gazpacho, curiosity got the better of me... I am certainly glad it did!
Apricot Gazpacho
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Makes 4 servings
10 apricots, halved
1/2 english cucumber
1/2 sweet orange
2 green onions, white & green parts
4 large basil leaves
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp orange zest
1/4 tsp salt
1/4 tsp black pepper
Chill and garnish with avocado... Stay cool... -A
Note: Butternut squash soup is one way I settle into Fall. - behold the power of food - But why do I need to limit my consumption to just one season? Upon my recent discovery of a carrot/orange/ginger soup recipe in the vitamix book, I decided to transition my beloved butternut squash into Spring/Summer, with some help from its mono-colored friends! You can serve this one warm or cold...
Butternut Squash Soup with a Twist
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Serves 6
2 c butternut squash (cubed)
2 carrots (peeled and cut into 3 pieces)
1/4 of a yellow onion
Saute or roast the above ingredients in a little olive oil, until the yellow onion is softened. Roasting may add a richer sweet flavor, but you could also make this with the uncooked veggies... Cool, then blend with the following until smooth...
3 c vegetable broth
1 orange (peeled)
1 tsp marsala wine
1 tsp fresh ginger (Dorot frozen fresh is the way to go)
1/2 tsp salt (you can adjust with more, but never less!)
1/2 tsp fresh ground black pepper
Season as you like; drizzle a little olive oil on top and add a sprig of parsley for color... Orange you glad I didn't say banana... ha! -A
Note: There is this phenomenal, store-bought soup - Cuban Black Bean Bisque - made by Imagine Bistro. We've enjoyed it in its native soup form, as a dip for our tortilla chips, and even as a topper for fried plantains (aye carumba)... I really value versatility... I'd love to make it at home with the aid of my trusty vitamix, alas... the "and spices" written on the box's ingredient list make things clear as... well, black bean soup... Here goes some kitchen magico...
Sweet Potato Black Bean Soup ... better as a Dip
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Serves Cuatro (4)
1 1/2 c sweet potato (cooked or frozen cubed)
1 15 oz can black beans (drained)
1/4 yellow onion
1 clove of garlic
Saute the above ingredients in a little olive oil, until the yellow onion is softened. Then blend with the following until smooth...
1 c vegetable broth (maybe a bit more to help blend)
2 tsp cilantro (Dorot frozen fresh makes life so easy)
1 tsp tomato paste (I used Ketchup... eek! don't tell)
2 1/2 tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 tsp cumin
1/2 tsp coriander
2 shakes of red pepper
1/2 tsp salt (you can adjust with more, but never less!)
1/2 tsp fresh ground black pepper
OK... so I got somewhat close... the spice combo could take some tweaking, but still it's a decent concoction! If anyone gives this a shot and has tasted the magic of the "Imagine" version, I'm all ears on your success! Top this version off with a dollop of sour cream and conga your way to the table... -A
Update: The consensus with diners in our kitchen was this is a dip (as noted in the recipe title)...
Note: In 2010 we took a trip to Spain; visiting Madrid, Toledo, Granada, and the "frying pan" Sevilla... It was late July/early August, and we therefore felt as though we were walking around with outdoor heating lamps strapped to our backs. We discovered why the Spanish siesta, eat dinner at 10pm, and consume mucho gazpacho... I started with a recipe from "My Father's Daughter," Gwyneth Paltrow's amazing cookbook, and I ended up with Vitazpacho... Ole!
Vitazpacho
Add the following to your mixer of choice...
Serves Cuatro (4)
1 c low-sodium tomato juice (RW Knudsen's great for re-use of the glass container)
6 vine-ripened tomatoes, cored (I splurged on good-lookin' heirlooms)
1/2 cucumber, peeled
1 Roasted Red Pepper
1 shallot (chopped and soaked in lime juice.. softens the bite)
1 clove of garlic
1 cup day-old bread, cubed (I used 7 grain Gluten Free bread)
2 1/2 tbsp extra virgin olive oil (a peppery one would be good)
2 tsp red wine vinegar - see note below
**If you can get it, use good sherry vinegar instead (totally transports you to Spain)
1/2 tsp salt (you can adjust with more, but never less!)
1/2 tsp fresh ground black pepper
Blend, por favor and top with sliced avocado and hard boiled egg...
Muy bueno... Gracias Espana y Gwyneth y el Vitamixo... -A
