"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

Tuesday, January 11, 2011

30 DAYS RAW: Roquette Soup

If you happen to be a gardener, you probably know that "Roquette" (pronounced "rocket"!) is another label for Arugula. A somewhat spicy, warm-flavored green, that gets hotter as it matures. The baby leaves are a delight in salad or soup.


1 c. water

2 c. arugula (roquette)

2/3 to 1 c. fresh basil

1 avocado

3 med. or large tomatoes, orange or yellow (less acidic)

Blend all ingredients except for tomatoes. Add the tomatoes last and blend just enough to leave tomato chunks.

Taste for flavor, add pinch of sea salt if needed, or blend in 2-3 stalks celery before tomatoes.

A velvety texture, warm flavor, filling and most of all, TASTY!

I'm so glad I plunked a basil plant into a pot and brought it indoors about 2 days before our first frost. It looks a little leggy, but it gets trimmed up regularly for recipes. Wonderful to have it FRESH as the rain and hail pelts down outside the dining room window!

Even the flowers get used, as garnish or in blended soups and smoothies. Magic herb: Basil!

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