"Good chefs, like artists, are visionaries. You have to have a vision of the taste, the look, the smell of your masterpiece; you hold it in your mind and make it materialize."

Onid Jatteri

Sunday, August 9, 2009

Hot day = cold soup

Big thunder storm last night. Several downpours throughout the evening and night. Soaked ground. Overcast. Hot. Adds up to HUMIDITY. Wisconsin "stupidity", as my son-in-law calls it. Sheesh. It is 90 some degrees and about 99 percent humidity.

Ice cold watermelon, blueberries, a couple of strawberries, some almond milk. Whizzed in the Vita. Perfect breakfast.

It's so uncomfortably warm and sticky, that the thought of food, even vegetables and fruit, is just not appealing. Enter the COLD SOUP.

A scan of the fridge revealed all the makings. Just needed a quick trip to the garden for some dill. Caught some young zuchinni on the way back, before they grew into teenage zuchinni (I like them at toddler stage). Into the Vita-mix went: about 2 cups of baby spinach, a tender young zuchinni cut in chunks, a couple cloves of garlic, a dollop of tahini, a glug of Bragg's Liquid Aminos, a handful of dill, the last tablespoon of sunflower seeds, about 1/2 cup of water. It took a couple stops to push everything down to where the action was, but in about 90 seconds I had this velvety, soothingly green soup. A quick chill in the freezer, then into a bowl.
The garnish is a sprig of right-out-of-the-garden dill, AND some crumbles of my freshly made goat chevre with chives and dill.

NOTE: this chevre is made with only an initial warming of the milk to 86 degrees. The culture does the rest. I call that raw.

A cold soup on a hot day is a lifesaver.

I'm loving this raw stuff!!

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