Thursday, June 10, 2010

Beating the NYC Heat Wave

Whew! NYC in the summer time can sure get ridiculously warm. The best thing to do when the going gets hot around here is to cool down with some seriously seriously delicious bring your core temp down foods. In the photo above there is a delicious cooling meal. Shrimp with artichokes fresh basil and olive oil (really- that's all that is!) and some cool cool Gazpacho topped with grapes and almonds! The tea is part of the Twinings of London line of Iced Teas where you can actually brew the tea bags in cool water instead of hot and then icing it. My fridge will not be without pitcher after pitcher of this delicious stuff.
In other news- while camping this weekend at a music festival in Hunter Mountain, NY I proposed to my now future husband. Talk about making your intentions a reality- it's all happening!

White Gazpacho with Grapes and Toasted Almonds
Recipe by: Ellie Krieger of the Food Network show Healthy Appetite with Ellie Krieger
Prepared by Cara and Tim: June 1, 2010
  • 2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped
  • 3 slices white bread, crusts removed
  • 1/2 cup warm water
  • 3 cloves garlic
  • 6 scallions, whites only, divided
  • 1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste
  • 1 teaspoon lemon juice, plus more to taste
  • 1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided
  • 1/2 teaspoon salt, plus more, to taste
  • 3 tablespoons olive oil
  • 1/2 cup green grapes, halved


Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into a bowl. Mound 1/4 cup reserved chopped cucumber, 1 tablespoon scallions, 2 tablespoons grapes and 1 teaspoon almonds in the center of the soup

Enjoy with all of your summer sisters and brothers out there!

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