Once summer hit, all I wanted was soup. I don’t know why but despite the heat, I craved vegetable soups. The summer corn soup I made a month or so ago was more than satisfying, but then my cousin sent me a recipe for another summer soup that renewed my craving: gazpacho. Gazpacho is a cold, tomato-based soup with Spanish origins. I had never had it before, but what could be bad about pureeing a bunch of fresh raw vegetables together and letting the flavors meld together overnight.
Recipe adapted from Ori’s mom via my cousin Rachel
How I eat it: garnished with some fresh basil the next day (the longer it sits, the better the flavor)
Exciting news! A farmer’s market has opened in my town! I am a huge fan of fresh Long Island produce (who isn’t?) so I am thrilled to have these newly picked fruits and veggies at my fingertips every Sunday. Besides the typical produce you expect to find at any farmer’s market, I was pleased to see a North Fork winery offering a few tastes, a Southampton bakery, and a whole stand of pickled produce.
My farmer’s market haul.
The first thing that comes to mind when I think of a farmer’s market is corn. I looooooooove sweet corn in the summer. So, in anticipation of finding some fresh ears this morning I started researching recipes.
For some reason, corn soup got stuck in my head and I found this wholesome-looking recipe:
Recipe adapted from Fresh Every Day: More Great Recipes from Foster’s Market by Sara Foster via http://www.oldcheneyroadfarmersmarket.com/
How I eat it: with salad and garlic bread on the side
Definitely definitely definitely make the corn broth. It does not take too much more time or effort and it adds a ton of flavor. The hot water absorbs all the goodness lying in the parts of the veggies that you usually toss.