The gas in our apartment complex was recently shut off for a week due to a leak the city found. Having no hot water or gas for our stove was not the best thing to happen in the middle of the summer (especially when it’s consistently over 100 degrees!) Fortunately, my job outside sends me home super hot & sweaty, so a cold/lukewarm shower worked for me. But as far as cooking went, well, there is no microwave and we got rid of 2 hotplates before moving. We did a lot of eating out, to say the least. When we did eat in, it was sandwiches and salads. I also made a couple of raw soups which I’m going to share with you.
Gazpacho is the essential summer soup that everyone knows and loves. People put together their own concoction based on the veggies they like, and no two really ever seem to taste the same. I used to hate tomatoes and cucumbers, but they are growing on me which is awesome because they are crucial for gazpacho. This time, I used:
4 vine-ripened tomatoes
1/2 large cucumber
1 orange pepper
2 small carrots
cold water (to create the right consistency for me)
1 hot dog bun (to add a little more texture/weight)
olive oil & balsamic vinegar
I mixed all the veggies & bread in the blender, then added the water to get it just right. I chilled the gazpacho for about 30 minutes, then topped with a bit of olive oil and balsamic vinegar.
The next soup I made was Corn Chowder. It was so delicious! You must adjust the amount of corn kernals and garlic to your liking, because the soup can turn out rather thin & the garlic is a very strong flavor with the corn. For this chowder, you need:
3 ears fresh corn
2 cups of Almond milk
1 garlic clove
Cayenne pepper & salt to taste
You want to mix the kernals of 1 ear of corn with your almond milk and garlic in a blender. Process it until it’s smooth. Add the rest of the kernals and spices to your mixture. Allow to refrigerate for at least 30 minutes before serving. I topped mine with a little black pepper. Yummy!
Share your raw soups with me, I’d love to make more! I’m thinking a carrot-ginger might be delightful.
It’s been over 100 degrees the past week or so in Austin. Before that, I don’t think there has been a day since we’ve been here that it’s been under 98 degrees. Frozen treats to the rescue! Here’s my first favorite (in a string of many, I am sure): So Easy Strawberry Sorbet.
What you need:
1 cup sugar
1 cup water
2 pints strawberries
2 tbsp lemon juice
2 – 3 tbsp vanilla extract
1. Bring sugar + water to boil over high heat, stirring constantly. When it starts boiling, turn to low, and let cook 5 minutes (stirring occasionally). Remove from heat, cover for 10 minutes.
2. Meanwhile, wash strawberries, dry, then cut into quarters. Put in blender (or food processor) & process with 1/4 cup of sugar/water mix. Process until you can hardly see the seeds anymore.3. Mix everything else together in a container that can be frozen.4. Let that mixture freeze overnight. In the morning, I let the sorbet sit out for about 5 – 10 minutes, then used a spoon to mash it and mix it up. Return to freezer. Eat after a couple hours!
(I suggest letting it sit out for a few minutes to soften up just a touch before eating. This recipe should make around 6 – 8 servings.)
This one goes delicious with Banana Soft Serve that my friend Lilly turned me onto from choosingraw.com. Bananas + strawberries!?! How could it get any better?
Summer is salad time. For me, nothing hits the spot better after being out in the heat than a crisp, light salad. I am not one of those people that enjoys a salad with a heavy dressing (that was in a past life) or tons of toppings. For me, less is better, and more refreshing. Here is how I make my favorite salad.
- salad greens (obviously, use anything you want – spinach, romaine – they all work)
- 1 garlic clove
- 1 green onion
- salt, pepper, and red pepper flakes, to taste
- agave nectar, to taste
- olive oil, to taste
- lemon juice and/or vinegar (apple cider or balsamic), to taste
1. Chop garlic glove in bottom of your bowl. Using the back of a spoon, press firmly on bottom of bowl to get the garlic juice out.
2. Add salad greens and green onion to bowl.
3. Top with spices, agave, olive oil, and lemon juice/vinegar. This is your dressing – so just add as much as you would (approximately) to a regular salad.
Do you have a favorite salad “recipe”? Share it in the comments below, I’ll more than likely try it – I see a lot of salads in my future!