Roasted Tomatillo Gazpacho

It's hard to believe September is already knocking at the door, isn't it? It seems like only yesterday we were enjoying Memorial Day in Argentina. But sure enough, kids are back in school, US Open tennis is in full swing, and the countdown to November's election has officially begun. With the final days of summer ticking away we couldn't help but take what's probably the last opportunity of the season to make ourselves a little gazpacho.

Tomatillos are the perfect, little (wrapped) package to pick up at your farmers market this Sunday or next. Gazpacho is a perfect way to highlight all of the fresh summer produce peaking right now, including ripe and deliciously flavorful tomatoes from your backyard or local farm. Remember that your soup is only going to be as good as the ingredients that go in it!

For those of you new to the tomatillo, it's in the same family as the tomato, yes, but not the same genus. They're smaller and the taste is like... a cross between a tomato and a tart kiwi or maybe even a lemon. When picking your tomatillos, make sure they are bright green (not yellow), firm, and well attached to their dry, paper-like husks. If you want to wait a few days to make your soup, you can store your tomatillos in a paper bag.

Our recipe is a breeze; nothing labor intensive for you this Labor Day. Kick back and give an official "adios" to those beautiful 90 degree afternoons by adding a little something different to your old gazpacho!  We like to make a toast and serve ours in a pitcher with oversized shot glasses around here. Sure there's zing from the tomatillos, but we've got a hint of dry sherry in there as well!

Roasted Tomatillo Gazpacho
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Serves 4

2 cups (or about 15) tomatillos, unhusked and halved
2 cups (or about 6) sweet peppers (we used an assortment)
4 cups (or about 5 medium) really good ripe unpeeled tomatoes (we used an assortment)
3 scallions, chopped
1/2 red onion, diced
3/4 cucumber, peeled and chopped
1/2 bunch chopped parsley
4-5 thin slices of bread, sans crust (we used 5 dinner-sized potato rolls)
2 Tbsp extra virgin olive oil
2 Tbsp zinfandel wine vinegar (or red wine vinegar)
1 Tbsp dry sherry
1 tsp kosher salt
15 twists fresh ground black pepper

Garnish:
1 c of minced tomatoes, assorted colors
1/4 cucumber, peeled, seeded and minced
1 Tbsp red onion, minced
2 Tbsp sweet pepper, minced
1 Tbsp green scallion tops, thinly sliced
1 Tbsp parsley, chopped
salt and pepper to taste
drizzle of olive oil and red wine vinegar

1. Turn on broiler. Take the unhusked, halved tomatillos and toss them with extra virgin olive oil, salt and pepper. Place them on a sheet pan and roast them under the broiler for about 16 minutes and let cool.


2. Roughly chop tomatoes, peppers, scallions, cucumber, parsley, and red onion. Run water over bread enough to soften but not to the point of disintegration, then gently squeeze out the excess water.

3. Put vegetables and bread in blender or food processor and puree until smooth. You may have to puree in batches. If so, once you've poured all the puree into a large bowl, stir in vinegar, sherry, olive oil, salt, and 15 twists of ground pepper.

If you prefer a chunkier gazpacho you can skip Step 4 and serve it in bowls topped with garnish.

4. For a more drink-friendly gazpacho: strain the soup, pressing to make sure you get all of the liquid out of the vegetables. Taste and adjust seasoning as necessary. Top with minced vegetable garnish and serve. You can chill the soup first if you like, but we prefer ours just like we like our heirloom tomatoes--at room-temp!

Grilled Cantaloupe Soup

Finally! We've been shopping for a grill now for about four months, and this weekend we finally bit the bullet and purchased one! It's a beauty--and of course I've been grilling every single day since then! The best part about grilling is that it's all done outside, which means you don't have to heat up the stove or the oven to make dinner. I haven't dirtied a pot or pan since Saturday, and I think Adrienne would agree that's a major accomplishment when I'm doing the cooking.

On my third day of grilling, I decided it was time to make some soup. I made cantaloupe soup but you can certainly substitute honeydew, crenshaw, or any other melon that is ripe and delicious where you are. (I'm not sure if grilling watermelon would work very well due to the high water content, but if anyone tries it, please drop me a line to let me know.) For those of you who don't have grills--you can still make this soup too. You'll find instructions for a non-grilled version below the main recipe.*

I serve this soup with a dollop of my homemade nonfat Greek-style yogurt** which is unbelievably delicious. I urge you to try making some of your own (recipe below), but look out---it's addictive!

The versatility of this soup is a definite plus. You can you make it for a first course or in between courses as a palate cleanser. Naturally, it can also work as a light refreshing dessert. What's more, you can use any leftover salsa to top grilled fish or chicken. Or add salsa and cantaloupe juice to some chilled white wine for a slammin' white sangria.

Grilled Cantaloupe Soup

with Green Grape, Melon Mint Salsa
Makes 2 servings

1/2 ripe cantaloupe, peeled, seeded and sliced into 1/2 inch half-moons

Basting Sauce:
2 Tbsp light brown sugar
1 tsp fresh mint, chopped
zest and juice of 1 lemon

1. Heat grill to medium-high. Place melon slices on grill and baste tops with sugar, mint, lemon mixture and cook for about 2 minutes, until melon is very lightly browned.

2. Turn melon, being careful not to break the slices, baste the other side, then let cook for 1-2 minutes. Carefully remove melon from grill and bring any remaining basting liquid inside with you.

3. To make the soup, add melon and basting liquid to a blender and puree until smooth. Taste and add more fresh mint if you like. Depending on the sweetness of your melon, you may also add more brown sugar--just remember to let the brown sugar dissolve before adding it to the soup.

4. Chill in refrigerator for about 2 hours. Serve in chilled glasses with Greek yogurt** and green grape, melon mint salsa.

Green Grape, Melon Mint Salsa

1/2 cup green grapes, quartered lengthwise
1/2 cup finely diced cantaloupe
2 Tbsp fresh mint, chopped

1 Tbsp light brown sugar

Combine all ingredients and let the mixture sit 5-10 minutes until brown sugar dissolves.

*Note: If you don't have a grill or decide that it's just too darned hot to go outside, you can skip grilling the melon all together. The soup won't have quite the depth of flavor, but will certainly still be delicious. Just combine the cantaloupe with the basting mixture, puree until smooth, and top with yogurt and salsa.

**Greek yogurt is thick and rich which means it can also be expensive. To make your own low fat Greek-style yogurt, just strain the liquid out of regular nonfat plain yogurt for about 8 hours. Wrap the yogurt in cheesecloth and sit it in a bowl fitted with a strainer overnight in your refrigerator. In the morning, discard the drained liquid and in the cheesecloth you'll find the most luxurious plain yogurt you've ever tasted!

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Mom's Vichyssoise

This soup went so fast, we didn't have time to take a photo of it. If we had, it would've been an off white soup, best accented with a sprinkle of chopped chives.

So instead, behold the scene of the crime: a photo of the new kitchen where the inaugural soup was made over real live GAS heat! No more electric stovetop on an antiquated appliance! My mother's vichyssoise (pronounced VISH-E-SHWAZ, not SHWAH) is great by itself or as the starting point for a soup with other ingredients. I went with the basics this time: potato and leek (should you need a refresher on how to wrangle the glorious leek, I again refer you to the guys at Cookthink). I'm sure a stepped up version will surface again later. It is the first of many soups slated to simmer on this here stove. Believe me, if they're anywhere near as rich and delicious as this one, we'll definitely be signing up for that gym membership down the street much sooner than later.

We tried to control our portions by rationing it into small square bowls, but we got to the point where we started just drinking the bowls like they were mugs... and you better believe we went back for refills. If I sat down at a bar and ordered a soup to drink myself to death, this would be my poison. Next time I'll have to pour it into tall shot glasses, a much more appropriate presentation.

The great thing is that this soup can be served at room temperature, warm, or cold. It's a perfect segue from summer to fall; from refreshing to comforting; and a good way to get warmed up for that first inevitable cold snap of the season.

Mom's Vichyssoise
Serves 4 (or 2 voracious appetites)

1 leek (white portion only), rinsed well and finely chopped
1 medium yellow onion, finely chopped
1 Tbsp butter
2 medium white potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 pint of heavy whipping cream
salt & pepper to taste
chives, chopped for garnish (optional)

1. Melt butter in a stock pot. Add chopped onions and chopped leek. Saute until golden.

2. Add broth, potatoes, salt and pepper to taste. Over medium heat, cover, and simmer about 30 minutes or so until the vegetables are very tender. Stir occasionally.

3. Blend until smooth (with an immersion blender or regular blender) and add the whipping cream.

4. Place it in the fridge to chill and top with chopped chives on top. You can also serve this soup warm. Keeps about a week in the refrigerator.