I love zucchini when roasted slowly at a low temperature. I adapted this recipe from the charred zucchini soup in Love Soup, a vegetarian cookbook by Anna Thomas. She serves hers hot, and topped with a generous amount of yoghurt. This one is chilled and vegan, with extra richness and smokiness from tahini. Use a ton of dill — it adds brightness and makes the soup a lovely deep green.
Serves 4 Read the rest of this entry »
New York weather spins on a dime in May. Memorial Day weekend was disappointingly cold and rainy; last week was hot and humid. My taste is suddenly all about the summer — refrigerator ice tea, corn on the cob, grilled pizza and lots of radishes and tomatoes. And I am obsessed with finding a quick and nourishing recipe for green or white gazpacho, without fillers like white bread.
I adapted a recipe that Los Angeles Times published from Martha’s Vineyard’s Sweet Life Cafe, adding hot peppers, making the dairy an optional topping and skipping the step of straining soup. The result is a cool and refreshing soup with a touch of heat — toppings such as almonds and feta make it a light meal. There you go, a weeknight gazpacho!
Serves 2
Pineapple St 