Few summer soups capture the freshness of the season with the clarity of gazpacho. This version takes a bit of time to let the many layered flavours combine, but can be adjusted to accommodate whatever texture or ingredients you choose. It’s a wonderful starter or a summer lunch on its own.
5 lbs (2.5 kg) ripe field tomatoes
5 lbs (2.5 kg) yellow heirloom tomatoes, halved and seeded
1/2 red onion
1/2 yellow zucchini
1/2 green zucchini
1/2 jicama (Mexican tuber, available year-round)
1/2 red pepper
1/2 yellow pepper
1/2 bunch coriander, chopped
1/3 cup (80 mL) white wine vinegar
1/4 cup (60 mL) lemon juice
1 Tbsp (15 mL) Worcestershire sauce
1 Tbsp (15 mL) Tabasco sauce
Sea salt and freshly ground pepper
Pulse field tomatoes in food processor. Tie off pulp in cheesecloth, add pinch of salt to draw out liquid, place in large strainer, and let sit over a large bowl in refrigerator for 24 hours.
The following day, puree yellow tomatoes until sauce consistency. Finely dice all other vegetables and add to yellow tomato puree with chopped coriander.
Squeeze any remaining liquid from cheesecloth before adding tomato water from bowl to the puree and diced vegetable mixture. Discard solids remaining in the cheesecloth.
Add vinegar, lemon juice, and Worcestershire and Tabasco sauces. Season to taste with salt and pepper. Refrigerate 24 hours, then dress with a few drops of olive oil before serving.
source: "One", alive #309, July 2008
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.