The Heat Is On!

Written By KY Dame Penryn Craig

Summer is hitting her peak and the vegetables and herbs you purchased from Les Dames KY are fruiting and flowering. Other local summer crops are available in abundance from our Farmers Markets and groceries. So many wonderful dishes can be prepared from this plethora of goodness, but who wants to spend time working in a hot kitchen on a hot stove? We would like to share a few recipes with you to utilize your veggies and herbs without much time or effort. Or heat!

First up are a couple of cold soups you can make in a blender, with an immersion blender, or in a food processor. Both of these soups pair well with a light fish or salad supper. Next, a quick pesto with a bit of a twist, and a fresh salsa. Finally, and this does require minimal heating, a lovely pomodoro sauce for a pasta course that can also be used as a pizza sauce. Lets get blending!

Simple Gazpacho Soup ( 6 servings)

Ingredients:

2/3 Cup Water

1/3 Cup dry white wine

4 San Marzano Tomatoes

1 Red Bell Pepper, cut in half; seeds removed

1 Large Cucumber, peeled, cut in quarters; seeds removed

1 small white onion, peeled and cut in half

3 cloves garlic, peeled

2 thin slices of day-old French bread

3 ½ Tablespoons good olive oil

Salt and Pepper to taste

½ cup green grapes, cut in half, for garnish

1 Tablespoon fresh basil, chopped, for garnish

Directions

• Place all ingredients except grapes and basil into a blender

• Turn blender on and pulse a few times, then blend on low speed to desired consistency (about 30-40 seconds)

• Chill soup for at least one hour

• Garnish each serving with grapes and basil

Chilled Cucumber, Scallion and Yogurt Soup (6 servings)

Ingredients:

4 ½ Cups plain low-fat yogurt (may use Greek yogurt as well)

1/3 Cup olive oil

4 Tablespoons balsamic vinegar

4 T cold water

3 scallions finely chopped (both green and white parts)

3 cucumbers, peeled, seeded, and roughly chopped

½ teaspoon salt

¼ teaspoon ground black pepper

2 Tablespoons toasted walnuts, chopped (optional)

1 ½ teaspoons chopped fresh dill

Directions:

• Place yogurt in large bowl and gradually whisk in the olive oil

• Whisk in vinegar and enough of the cold water to make a somewhat thick mixture (like a textured smoothie)

• Stir in half the chopped cucumbers, the scallions, salt and pepper

• Pour mixture into blender and puree.

• Transfer back to bowl and blend in the other half of cucumbers

• Refrigerate at least an hour.

• Serve soup garnished with the chopped dill and chopped toasted walnuts

Lemon Parsley Pesto (makes one cup)

A refreshingly light accompaniment for fish, chicken, or vegetables

Ingredients:

2 Cups parsley,trimmed of larger stems

½ Cup walnuts

2 cloves garlic; peeled

Zest of one lemon (use microplane to zest)

2 Tablespoons lemon juice (fresh is best)

¼ Cup good olive oil

½ Cup grated Parmesan cheese (please don’t use the pre-grated stuff in the skinny green can!!!)

Salt and ground black pepper to taste

Directions:

• Place parsley, walnuts, garlic, and lemon zest into blender

• Pulse ingredients until they are nicely chopped

• Blend on a medium speed, adding lemon juice and olive oil

• Scrape down sides of blender with spatula

• Add parmesan cheese and pulse to desired consistency

• Add salt and pepper to taste

Fresh Tomato Salsa (makes about 3 Cups)

Ingredients:

1 ½ pounds Roma type tomatoes, cut into 3/8 inch dice

1 large jalapeno pepper, seeded and minced (seeds reserved and minced)

½ Cup minced red onion

1 small garlic clove minced (about ½ teaspoon)

¼ Cup chopped fresh cilantro leaves

½ teaspoon salt

Just a pinch of black pepper

3-6 teaspoons of juice from 1 or 2 limes

½ - 1 teaspoon sugar (to taste)

Directions:

• Place a large colander inside a larger bowl. Place tomatoes in colander and allow to drain for 30 minutes

• While tomatoes are draining, layer jalapeno, onion, garlic, and cilantro on top

• Shake colander to drain off excess tomato juice. Discard juice from bowl

• Transfer contents of colander to bowl. Add salt, pepper, 3 teaspoons lime juice, and toss to combine.

• Taste and add minced jalapeno seeds to desired heat level, sugar, and additional lime juice to taste.

Pomodoro or Pizza Sauce (makes 4 servings)

Ingredients:

8-10 whole San Marzano tomatoes, peeled and squeezed by hand

2 Tablespoons good olive oil

Small red onion (or two shallots) finely chopped

5 Cloves garlic, halved

¼ Cup basil leaves, torn in half

Salt to taste

Scant ¼ teaspoon of sugar or to taste

Directions:

• Heat olive oil in saucepan over low heat

• Add onion and garlic, cooking and stirring until onion is translucent (about 5 minutes)

• Add crushed tomatoes, basil and salt

• Cover pan and simmer over low heat, stirring occasionally, until sauce has thickened (about 20 minutes)

• Add sugar to taste

• Remove garlic before serving.

This sauce is excellent with pasta or spread upon a pre-made (or handmade) pizza crust. It can also be made ahead and frozen for up to 3 months.

Note: to peel tomato easily, mark an “X” on the bottom of tomato with a sharp knife. Drop tomato into boiling water for a few seconds, lift out, and place into cold or ice water. The skin will easily slip off.

Thank you for supporting your Les Dames d’Escoffier Kentucky Chapter!