Category: side dish

Appetizers, gluten-free, salad, side dish, Vegetables and Salads

Marinated Beet Salad with Goat Cheese and Pistachios

by Lynda Balslev14 Comments on Marinated Beet Salad with Goat Cheese and Pistachios

Beets Bunch TasteFood

I am a converted beet lover. It took a good long time for me to reconcile with their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, aware of their nutrient-rich flesh, yet I shuddered at their earthy flavor. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.

At first, I took baby steps. I nibbled small bites. I  dressed them with citrus which tamed their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely balanced their robust flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier than its assertive red cousin. And, eventually, I succeeded. Now, I am a card carrying beet lover, frequently offering them at our dinner table. I serve them roasted with meats, sauteed and tumbled with farro, gratineed or in salads.

Beet Goat Cheese Salad TasteFood

This recipe is one of my family’s favorites. The beets marinate in their roasting oil with lemon juice, which is also used to dress the salad.

Marinated Beet Salad with Goat Cheese and Pistachios
Serves 4 to 6

1 1/2 pounds red or yellow beets
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
6 cups arugula or mixed baby greens, washed and dried
1/2 cup fresh crumbled goat cheese
1/4 cup raw pistachios
1/4 cup fresh mint leaves, cut in chiffonade
1/4 cup chopped chives

Preheat oven to 400 F. (200 C.) Place beets in a baking dish. Pour oil over the beets. Sprinkle with salt and pepper. Cover dish tightly with foil. Roast the beets until tender, about 1 hour. Remove beets from baking dish and transfer to a plate to cool. Pour cooking oil into a small bowl and reserve.

When the beets are cool enough to handle, peel and discard the skin. Cut the beets in 1-inch chunks and place in a large bowl. Add lemon juice and vinegar to the reserved oil. Whisk to combine and taste for seasoning. Pour dressing over the beets and gently toss to combine. Cover and refrigerate beets for at least 2 hours or overnight.

To serve, place the arugula in a large bowl. Drizzle some of the marinade over the arugula and toss to combine. Divide among serving plates. Spoon beets into center of the greens. Sprinkle with goat cheese, pistachios, mint and chives. Drizzle with additional dressing to taste.

gluten-free, side dish, Vegetables and Salads, Vegetarian

Massaged Kale Salad

by Lynda Balslev7 Comments on Massaged Kale Salad

Kale Carrot Salad 1

~ Kale Salad with Carrots, Cranberries, Sunflower Seeds and a little TLC ~

Have you massaged your kale lately? Seriously. And don’t you worry, this superfood is not high maintenance requiring prima donna treatment. Quite the contrary, in fact. Kale is pretty easy going, simple to prepare, tossed in salads, blanched or baked in the oven – all modest and unassuming stuff for a cruciferous veggie with rock star status when it comes to nutrition. And rock star, indeed: Kale is packed with vitamins, nutrients and minerals. It’s an excellent source of  antioxidants, has anti-inflammatory properties and helps to prevent heart disease and cancer. It also has tough and sturdy leaves that can be difficult to digest when eaten raw in large quantities. So what to do if you love kale and want to join its healthy fan club? Try a little massage with lemon juice, oil and a pinch of salt before tossing in the salad bowl. Rub the leaves for a few minutes to coat the leaves, and you will be rewarded with a slightly softened version of the hearty kale leaf with heightened flavor – and a big bowl of healthy kale salad for all to enjoy. That is, if you feel like sharing.

kale carrot salad v tastefood

Massaged Kale Salad with Carrots, Cranberries and Sunflower Seeds

Serves 4

Kale:
1 large bunch lacinato or green curly kale – tough ribs removed, leaves torn or chopped
2 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
2 skinny carrots, thinly sliced
2 scallions, green and white parts thinly sliced
1/4 cup dried cranberries
2 tablespoons toasted sunflower seeds

For the kale: Place the kale in a large serving bowl. Drizzle with lemon juice and olive oil. Sprinkle with salt. Massage the leaves for 2 minutes to coat and slightly soften. Set aside.

For the dressing: Whisk all of the ingredients except the oil in a small bowl. Add oil in a steady stream, whisking to emulsify.

Assemble salad: Add carrots, scallions and cranberries to the kale. Drizzle with dressing and toss to coat. Sprinkle with sunflower seeds.

Appetizers, side dish, Vegetarian

A Taste of Italy and a recipe for Montasio Frico

by Lynda Balslev7 Comments on A Taste of Italy and a recipe for Montasio Frico

In the lead up to San Francisco’s Fancy Food Show, I was invited by Legends from Europe to a sneak preview and tasting of their products and a cooking demonstration by award winning chef, author, and restauranteur Joanne Weir. I needed no prodding to accept.

Legends from Europe is a 3 year campaign funded by the European Union and launched in the U.S. to increase awareness and celebrate “the legendary quality, tradition and taste” of five authentic PDO products (Protected Designation of Origin) from Europe: Prosciutto di Parma, Parmigiano Reggiano, Prosciutto di San Daniele, Grana Padano and Montasio. These happen to be 5 of my favorite products to cook with and to eat. I know them well from when I lived in Europe, and now that I live in the US, I continue to use them – either presented on a cheese and charcuterie board or integrated in a number of my recipes. It’s no secret that I am a huge fan of rustic European cuisine, and each of these superior products bring a little taste of old world Europe to my California kitchen.

joanne weir

~ Joanne Weir presenting her  Montasio Frico ~

Not only am I a fan of Legends products, I am equally a fan of Joanne Weir, an award winning chef, author, television personality and chef-owner of the popular Copita Tequileria y Comida in Sausalito. As an added treat for this event, Weir created 5 mouthwatering recipes with the Legends products including Endive with Prosciutto San Daniele and Gradano; Orecchiette with Cauliflower, Brown Butter and Parmigiano Reggiano; and a Fennel Radicchio and Arugula Salad with Shaved Grana Padano. My 2 favorites (which says a lot) were a Prosciutto di Parma wrapped Halibut on a bed of Spiced Lentils and a sinfully rich Montasio Frico – a crispy wafer-thin cheese and potato tart for which I would have no qualms to wrestle my children for the last bite. Finally, to complete the experience, each dish was perfectly paired with a wine selected by Elisabetta Fagioli representing Cantine Giacomo Montresor, a well known Italian wine producer in Verona Italy.

halibut prosciutto~ Prosciutto di Parma-Wrapped Halibut with Spiced Lentils and Arugula ~

Of the 5 products represented by Legends from Europe, Montasio is perhaps the least well-known. Montasio cheese is a firm cows milk cheese that ranges in color from ivory (fresh or young aged) to straw yellow (medium aged). Its origins  may be traced back to a 17th century mountain monastery in the Alps of Friuli Venezia Giulia in Northeastern Italy. The fresh cheese is mild and delicate in flavor while the aged cheese is firmer in body with more strength in flavor. Fresh Montasio cheese is used in making the Friulan cheese crisp known as frico.

Montasio Frico with Bacon and Potatoes – recipe courtesy of Joanne Weir

For a vegetarian option, omit the bacon.

2 slices bacon, cut into 1/2-inch pieces
2/3 cup sliced and boiled potatoes
5 ounces Montasio cheese, shredded

Cook the bacon until golden in an 8-inch non-stick pan over medium heat. Pour off all of the fat. Add the cheese and cook until the cheese is melted and the edges are golden brown. The frico should be firm enough that it moves in the pan. (You may have to use a spatula and shake the pan a little). Blot with paper towels if there is an excess of oil on the top.

Place the potatoes in a single layer on the cheese. Invert a plate onto the top and turn the pan and the plate. Slide the frico back into the pan. Continue to cook until the second side is golden and the inside is still a little soft. Cut into wedges and serve immediately.

Disclaimer: I was not paid to write this post and all opinions are my own.

Appetizers, Autumn, Fall, side dish, Soups and Stews, Vegetables and Salads

Cheesy Cauliflower Potato Soup

by Lynda Balslev6 Comments on Cheesy Cauliflower Potato Soup

Cauliflower Potato Soup TasteFood

~Cheesy Cauliflower Potato Soup ~

Making purée, er, soup doesn’t get simpler than this. It began as a purée. I made a light and fluffy Cauliflower and Potato purée to accompany a stew this week.  However there was so much purée left over, I thinned the remainder with extra chicken stock and renamed it soup. It’s clearly all about the cauliflower, thickened with potato and spiked with a little garlic and piquant Pecorino cheese. Add just a little stock and you’ll have a light and airy side dish. Add more stock and you’ll have a satisfying winter soup. And since it’s the holidays I fancified both purée and soup with a generous pinch of gifted truffle salt sprinkled over the top.

Cheesy Cauliflower Potato Soup
Serves 6

2 yukon gold potatoes, about 1 pound
1 medium head cauliflower
4 garlic cloves
3 tablespoons unsalted butter
1/2 cup finely grated Pecorino Romano cheese
1 quart chicken stock
Salt and freshly ground black pepper to taste
Fresh thyme leaves
Truffle salt (optional)

Peel the potatoes and cut in 1-inch chunks. Cut the cauliflower florets and core in 1-inch pieces. Peel garlic. Smash 3 of the cloves and mince 1 clove. Place potatoes, cauliflower and smashed garlic cloves in a large pot. Cover with water. Add 1 tablespoon salt. Bring to a boil, then reduce heat, cover and simmer until the vegetables are very tender, about 25  minutes. Drain. Transfer half of the vegetables and butter to the bowl of a food processor. Puree until smooth. Add remaining vegetables. Puree again. Return vegetables to soup pot. Add minced garlic. Add chicken enough chicken broth to achieve desired consistency (the soup should not be too thick). Bring to a simmer and add cheese, stirring to incorporate. Season to taste with salt and pepper. Serve with additional cheese and fresh thyme as a garnish. Optional: Sprinkle with truffle salt.

Appetizers, side dish, Thanksgiving, Vegetables and Salads

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

by Lynda Balslev10 Comments on Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette
Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

~ Butternut Squash, Radicchio, Arugula, Pomegranate, Walnuts, Balsamic,  ~

The final countdown to Thanksgiving has begun. At this time, each year, I have second thoughts about the amount of food that will be served. I think: Surely it won’t be enough. Well, it always is enough (a magical principle of Thanksgiving) – but some hostess preservation instinct kicks in, worrying that there won’t be an abundance of food befitting a Thanksgiving table lined with guests. So I devise a few last minute recipes to round out the menu with little effort. Often that includes a salad.

For all of the traditional Thanksgiving preparations, a bright and robust seasonal salad is often overlooked. Cooked vegetables, stuffings and mashes are the tradition, but do not underestimate a bowl of fresh seasonal greens, nuts and fruit. Not only is it light, fresh and palate cleansing, it’s autumnal hues of ochre, magenta, and forest green, speckled with glistening seeds, nuts and fruit, transforms it into a side dish pretty enough to be a centerpiece.

Radicchio, Butternut Squash and Arugula Salad with Warm Balsamic Vinaigrette

In a bold salad like this, it’s important to have a balance of flavors. Bitter radicchio is matched with salty prosciutto and sweet squash finished with a rich, sweet-sharp balsamic vinaigrette. Feel free to tinker with the ingredients. The prosciutto may be substituted with crisp rendered bacon or pancetta. Dried cranberries or figs may be substituted for the pomegranate seeds. Pecans or almonds may be used in place of the walnuts. Let your pantry decide!

6 slices prosciutto

1 butternut squash neck, about 1 pound
Salt and freshly ground black pepper
Cayenne (optional)
1 tablespoon olive oil (or rendered bacon fat – see below)

1/2 cup extra-virgin olive oil
1 large garlic clove, peeled, smashed
3 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

5 ounces (150 g) baby arugula leaves
1 small radicchio, cored, thinly sliced
1/2 cup pecans or walnuts, lightly toasted, coarsely chopped
1/4 cup pomegranate seeds

Heat oven to 350 F. Arrange prosciutto on a baking sheet. Bake in oven until firm and crisp, 20 minutes. Remove and cool. Break into shards and set aside. (Alternatively, pan-fry 6 ounces (170 g) thick sliced bacon, cut in 1/2-inch pieces or pancetta cubes until fat renders and crisp. Drain on a plate lined with a paper towel).

Peel the butternut squash. Slice in 1/2-inch planks. Cut each plank in 1 1/2-inch squares. Season with salt, pepper and a pinch of cayenne (optional). Heat 1 tablespoon olive oil in a skillet over medium heat (if using bacon or pancetta, discard all but 1 tablespoon rendered fat from skillet). Place squash in the skillet. Cook until golden brown on each side, turning once. Remove from heat and set aside.

Prepare vinaigrette: Heat oil and garlic in a small saucepan over medium heat until warm and garlic begins to turn golden brown. Remove from heat and discard garlic. Carefully add balsamic vinegar, sugar, salt and pepper to the oil. Return to cooktop and warm over low heat, whisking constantly until emulsified.

Assemble salad: Toss arugula and radicchio in a large bowl. Scatter squash, pecans and pomegranate seeds over the salad. Drizzle with half of the dressing. Toss to combine. Add more dressing to taste.

holiday, side dish, Thanksgiving, Tians and Casseroles, Vegetables and Salads, Vegetarian

Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs

by Lynda Balslev16 Comments on Thanksgiving Side: Spinach Gratin with Cheesy Breadcrumbs

~ Spinach Gratin with Cheesy Breadcrumbs ~

You might also call this a “fill-in-the-blank gratin.” I had spinach in the fridge, but other sturdy greens such as kale or Swiss chard will work equally well in this recipe. The preparation is simple, consisting of sautéing the greens-of-your-choice, followed by a quick nap of cream. A crunchy topping of breadcrumbs and cheese finishes the gratins in the oven. And I dare say if there is someone in your family who is less inclined to favor these leafy superfoods, this gratin may be just the vehicle to get them munching.

Spinach Gratin

There is no thickener such as egg or flour in this recipe, so the results are akin to creamed spinach in a cup, with a cheesy breadcrumb topping. Because of this, I like to serve the gratin in individual ramekins. Makes enough for 4 individual gratins.

1/4 cup Panko breadcrumbs
1/4 cup finely grated Parmigiano or Pecorino Romano cheese
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely chopped, about 1/2 cup
1 garlic clove, minced
1/4 teaspoon red chili flakes
12 ounces fresh spinach leaves, coarsely chopped if large
1/2 cup heavy cream
1 teaspoon salt

Heat oven to 375 F. Mix breadcrumbs, cheese and 1/2 teaspoon black pepper together in a small bowl; set aside. Heat oil in a large pot or deep skillet over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and red chili flakes. Sauté 1 minute. Add spinach, cover pot and cook over medium-low heat until leaves soften, about 2 minutes. Stir in the cream and salt. Simmer, uncovered, 1 minute. Divide spinach between 4 (3/4-cup) ramekins. Sprinkle with breadcrumbs and cheese. Bake in oven until tops are golden and gratins are bubbly, 15 to 20 minutes. Serve warm.

If you like this, you might enjoy these seasonal gratin recipes:
Potato Gratins from TasteFood
Broccoli Blue Cheese Gratin from Leite’s Culinaria
Roasted Yellow Beet and Ricotta Tian from TasteFood
Artichoke Hearst au Gratin from Kalyn’s Kitchen
Cauliflower au Gratin from TasteFood

Appetizers, Autumn, Fall, side dish, Vegetarian, Winter

Caramelized Onion Tart

by Lynda Balslev15 Comments on Caramelized Onion Tart
Caramelized Onion Tart

This tart is a vehicle for caramelized onions. It’s also inspired by an appetizer I ate years ago in a Swiss auberge overlooking the Lake of Geneva, near our home at the time. It’s been so long, I don’t remember the name of the restaurant, but I do remember the onion tart. It was simple and rustic, just like the half-timbered dining room with its open fire where we tasted it. As we settled into our deep chairs and read the menu, our kir royales (champagne and creme de cassis) would arrive, accompanied by a complimentary sliver of tarte d’oignon. Sweet, rich and minimal, this tart was perfection in its simplicity. Today I make a version of this memory and enjoy another view from our California home. It’s so rich that I like to serve it a similar way, cut in thin slivers, served with a glass of wine.

Caramelized Onion Tart
Serves 8-12

For the dough – adapted from a recipe by Alice Waters:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut in 1/4 inch cubes
3 tablespoons ice water

Stir flour and salt together with a fork. Toss in butter. Work the butter into the flour with a fork or your fingertips until it resembles coarse meal, with some pieces of the butter apparent. Sprinkle in the water while stirring with a fork until the dough comes together, adding another tablespoon of water if necessary. Form into a ball and flatten. Wrap in plastic wrap and refrigerate 1 hour

For the filling:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons port wine
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

Heat olive oil over medium heat in a deep skillet or pot. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, soft and squidgy, about 30 minutes. Add port wine and cook, stirring, 2 minutes. Remove onions from heat and stir in the pepper. Cool slightly.
While the onions are cooling, roll out the dough to fit in the bottom and up the side of a 10-inch round tart tin. Sprinkle half of the cheese over the bottom of the tart. Spoon onions into the shell and spread evenly. Sprinkle 1 teaspoon thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
Bake in a preheated 375 F. oven until the crust is firm and golden and the onions have turned a rich golden brown, without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with thyme sprigs.

Denmark, gluten-free, salad, side dish, Summer, Vegetables and Salads, Vegetarian

Scandinavian Potato Salad

by Lynda Balslev8 Comments on Scandinavian Potato Salad


I call this a Scandinavian Potato Salad, because I discovered this fresh and light-handed potato salad years ago in Denmark. Most likely it was at a frequent family gathering, in the shadow of a thatched roof farmhouse in the Danish countryside, seated at a long wooden table outdoors with the summer sun hanging, as if caught on the hook of the horizon, refusing to sink as evening set in. I know it was summer, because that’s when the potato is at its peak in new-ness and considered not only a staple but a delicacy to be greedily devoured. I was smitten by the salad’s restraint, simply tossed with oil and vinegar and generously showered with fresh snipped herbs from the garden. As an American, my experience with potato salads to that point had been the heavy-handed mayo-egg sort, tasty for sure, but more of a cloak and disguise to the mild-mannered potato. I would prod a fork through those murky salads swathed in cream, sugar and oil  in an attempt to fish out any morsel of potato, which by then had no flavor except that of the coating with which it was blanketed. The Danish potato salad was delightfully different, and appropriately Scandinavian in its understatement and use of fresh ingredients, celebrating the humble potato with a confetti of the garden’s herbs. Most importantly: I could taste the potato.  And when the season’s newest potatoes are available, delicately sweet and faintly redolent of butter and grass, there is nothing as sublime as the taste of potato.

Scandinavian Potato Salad

I refer to this salad as “potatoes and herbes du jour,”  because the combination of herbs is up to your taste and whatever might be growing in your garden. The chili flakes are my contribution to this salad, since I am hopelessly hooked on a little kick of heat. Serves 6.

3 pounds new potatoes or fingerlings, washed
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar (or white wine vinegar)
4 scallions, white and green parts thinly sliced
1 garlic clove, minced
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili pepper flakes (optional)
3 cups fresh herbs, chopped, such as parsley, mint, dill, oregano, chervil

Bring a large pot of salted water and the potatoes to a boil. Cook until tender but not mushy. Drain. If using larger potatoes, cool slightly, then cut in 3/4-inch chunks. Toss with oil, vinegar, scallions, garlic, salt, pepper and optional chili flakes. Cool completely. Before serving, add fresh herbs and mix well. If salad is too dry, add additional olive oil. Serve at room temperature.

For more Scandinavian inspiration, you might enjoy these TasteFood recipes:
Red Berry Soup
Spiced Meatballs with Cranberry Compote, Yogurt and Dill
Shrimp and Dill Open-Face Sandwich (Smørrebrød)

 

Breads, Pasta, Rice, Grains, side dish, Vegetables and Salads, Vegetarian

Farro Pilaf

by Lynda Balslev20 Comments on Farro Pilaf
Farro Pilaf

When I was young one of my favorite side dishes was rice pilaf. It came in a slim box with a portion of rice and a sachet of spices, dehydrated chicken stock – and goodness knows what else – all set to prepare with water on the stovetop. The results were addictive and exotically flavored. My brothers and I would fight over who got to finish the bowl on the dinner table; one box was never enough.

These days I make pilaf from scratch – and you probably do, too, without realizing it. The principle behind pilaf is that rice, or another grain such as bulgur, is sautéed then steamed in a flavorful broth, along with a few aromatics such as onion, garlic and spices. When it’s ready to serve, the rice is fluffed to separate the grains, and fresh herbs may be added for flavor and adornment. So before you reach for a box of pilaf in the supermarket with a long list of ingredients, remember that it’s really quite easy – and much cheaper – to make your own from scratch.

Farro Pilaf

This recipe replaces rice with farro, and includes toasted almonds, lemon, mint and parsley. It makes a hefty pilaf, which is nutty, fresh and packed with protein and nutrients. Depending on how salty your stock is, adjust the amount of salt to taste. Serves 6 as a side dish.

2 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped, about 1/4 cup
1 small garlic clove, minced
1 1/2 cups farro
2 1/4 cups chicken or vegetable stock
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne, or to taste
1/2 cup coarsely chopped toasted almonds (or pinenuts)
1 teaspoon finely grated lemon zest
1/2 cup Italian parsley leaves, chopped
1/4 cup fresh mint leaves, chopped

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and garlic and sauté until shallot begins to soften, 2 minutes. Add farro and stir to coat the grains. Carefully add the stock (it will bubbly vigorously), salt, pepper and cayenne. Bring to a boil, then reduce heat to low. Cover and simmer until the farro is tender but chewy and liquid is absorbed, about 25 minutes. Remove from heat and fluff with a fork.  Transfer farro to a bowl. Add 1 tablespoon olive oil, almonds and lemon zest and stir to combine. Cool slightly. Before serving mix in parsley and mint. Serve warm or at room temperature.

If you like this, you might enjoy these recipes from TasteFood:
Chicken and Farro Soup with Shiitake Mushrooms
Quinoa Tabbouleh
Fregola Sarda with Asparagus and Lemon

Appetizers, Beverages, side dish, Vegetables and Salads, Vegetarian

Bloody Mary Gazpacho

by Lynda Balslev22 Comments on Bloody Mary Gazpacho

I’ll have a splash of vodka with my soup, please.

If heat could speak, then it was shouting this weekend. Summer arrived with a bang, and the temperature soared to triple digits. When it’s that hot, appetites wane and thirst dominates. Food takes on a cool and liquid quality. It’s time for Gazpacho.

Gazpacho is a raw tomato-based soup blended with a vegetable bowl of produce. It’s perfect when the weather is stifling. No cooking is required, the spiced tomato juice quenches thirst, and a confetti of chopped vegetables refresh and nourish. I prefer to keep my gazpacho chunky, taking pleasure in each slurpy mouthful of crunchy vegetables mingling with cool juice. In this recipe, I’ve taken the variation one step further by adding celery, Worcestershire sauce and a generous squirt of Tabasco, thus evoking a Bloody Mary. Why stop there? If you’re in the mood and appropriately mature, serve the soup in a glass and add a shot of vodka for a wondrous beverage/soup/salad in a glass – a perfect antidote for a hot and shouty day.

Bloody Mary Gazpacho

Serves 6

4 cups tomato juice
2 vine-ripened tomato, stemmed and seeded, finely diced
2 celery stalks, finely diced
1/2 English cucumber (or 2 Persian cucumbers), seeds removed, finely diced
1 small jalapeño pepper, stemmed and seeded, minced
1 large garlic clove, minced
1/2 medium red onion, finely chopped
2 tablespoons fresh lime juice
2 teaspoons Worcestershire sauce, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1 teaspoon Tabasco™ sauce
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped Italian parsley leaves
Vodka
Parsley sprigs for garnish
Lime wedges

Combine all the ingredients in a large bowl. Stir to blend and taste for seasoning. Cover and refrigerate for at least 4 hours to chill and allow the flavors develop. Before serving, stir in the vodka if using. For each 1 cup (8 ounces) of gazpacho, add ½ ounce vodka (or to taste). Serve garnished with parsley sprigs and lime wedges for squeezing.