soup Archives - Impressions

Easy Summer Grilled Gazpacho

August 30, 2018August 29, 2018 Rachel Sherwood

It’s summer and although our garden got put in late and has been slightly neglected with a new baby in the house we are still enjoying the bounty of garden fresh tomatoes! There is nothing quite like a delicious,,juicy, sun-warmed tomato picked fresh from your backyard. However, I can only eat so many BLT sandwiches and Caprese salads. I love this simple recipe for Grilled Gazpacho, it highlights the rich summer tomato and other easy to grow garden vegetables as well. The best part it that it is grilled giving this gazpacho a nice toasted depth of flavor. It is also made in a food processor and served cold. It’s super easy, light, refreshing and healthy. Enjoy this summer favorite of grilled gazpacho.

Grilled Gazpacho

1.5 pounds tomatoes 3-4 large tomatoes

1 large cucumber

2-3 yellow, orange or red bell peppers

1 medium red onion

6-8 tomatoes

1/2 cup olive oil

2-3 cloves garlic, peeled

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

Salt and Pepper to taste

3 tablespoons fresh herbs (such as tarragon, thyme, basil or parsley)

2-3 cups vegetable or chicken broth

Light a grill. Grill the tomatoes, cucumber, peppers, onion over a medium-hot fire, turning occasionally, until the vegetables are charred all over and almost softened, about 8 minutes. When the vegetables are cool enough to handle, remove the charred skins as well as any stems and seeds and chop them coarsely.

Roughly chop 2 tablespoons each of the tomato, cucumber, pepper, and onion and reserve these to garnish. Transfer vegetables and all remaining ingredients except chicken broth to a large food processor and puree. Add broth to thin to desired consistency, season with salt and pepper. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency and seasoning if needed. Serve in chilled bowls garnished with the reserved vegetables, fresh herbs, croutons or Parmesan cheese crisps.

You can serve this in larger bowl or in smaller short glasses for an elegant chilled party appetizer!

Photos Styled by Rachel Sherwood, Photography by Isabel Subtil.

Red Lentil Soup with Fresh Salsa

May 8, 2018May 8, 2018 Rachel Sherwood

This simple soup is light yet filling. Perfect for everyone in the family. You can adjust the heat level as you choose, leave it chunky for more texture or fully puree for a healthy meal for baby. The flavors get better with time and the fresh salsa brings vibrancy to this healthy soup. This recipe features the added health benefits of Red Palm Oil to add an extra antioxidant punch.

Red Lentil Soup with Fresh Salsa

INGREDIENTS

3 tablespoons red palm oil, coconut or olive oil

1 large onion, chopped about 1 cup

1 large carrot, peeled and diced about ½ cup

2-4 garlic cloves, minced about 1 tablespoon

1 -inch piece fresh ginger, peeled and minced, about 2 tablespoons

1 tablespoon tomato paste

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, optional

4 cups chicken or vegetable broth

1 cup red lentils

1 bay leaf

2 tablespoons fresh lime juice or lemon juice

Optional Garnishes: Fresh salsa, chopped fresh cilantro or flat leaf parsley, yogurt, lemon or lime wedges

Red Palm Oil has distinct health bennefits and a vibrate color

In a large pot, heat oil over high heat until hot and shimmering. Add onion carrot, garlic and ginger, and sauté about 3 minutes.

The Red Palm Oil is great for sauteing vegetables in.

Stir in tomato paste, cumin, paprika, turmeric salt and pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, lentils and bay leaf, bring to a simmer, then turn heat to medium-low. Simmer until lentils are soft, about 20-30 minutes. Taste and add salt if necessary.

So easy even my son wanted to help. He loves this soup even more when he gets to cook it.

Remove the bay leaf, using an immersion or regular blender* or a food processor*, purée half the soup then add it back to pot. Soup should be somewhat chunky. Add lime juice and adjust seasoning if necessary.

Using an immersion blender is easiest. You can use a traditional blender or food processor but be sure to cool the soup first.

*Note allow soup to cool before blending in a traditional blender or food processor. Blend small quantifies at a time to prevent an exploding blender.

Garish with fresh chopped herbs, citrus slice, top with fresh tomato or creamy avocado salsa.

Fresh Tomato Salsa

2 medium tomatoes, diced

½ cup cilantro, finely chopped

2 cloves garlic, minced (about 1 tablespoon)

1-2 Tablespoon fresh lemon or lime juice

1 small red onion, chopped (about ½ cup)

1½ teaspoon jalapeno pepper, minced, optional

½ teaspoon salt

¼ teaspoon pepper to taste

Mix all ingredients in a bowl. Serve with soup or chips

Creamy Avocado Salsa

1 large avocado, chopped

1 large tomato, chopped

¼ cup Greek style yogurt

1 clove garlic, minced

1 tablespoon cilantro, finely chopped

1 teaspoon fresh lime juice

¼ teaspoon salt

¼ teaspoon pepper

Mix all ingredients in a bowl. Serve with soup or chips

Learn more about the health benefits of Red Palm Oil here.

Polish Easter Soup

April 9, 2015 Rachel Sherwood

My husband Joey and I had a great time visiting family in Chicago last weekend for Easter. It was my first time sharing in a traditional Polish Easter. Ever since I met Joey, I have continually been introduced to new foods, traditions and a general different way of doing things. Some have to do with the Joey’s Polish culture and some are just social differences between Chicago and Minneapolis. It has been fun to adapt and choose those traditions that work best for us, making it the perfect mix of both sides, which is what is important to us as we grow our family.

My husband and the in-laws blessing Easter baskets at church

I have always been intrigued by different cultures, the food of everyday lives and celebrations. These cultural foods develop over centuries, each representing and contributing something unique to the development of the people, in which much can be revealed and learned at a family dinner table about their heritage. Most of us have those special recipes, family favorites and holiday treats, that may only come out a few times a year; most represent something special and have specific emotions and memories tied to them. Food is a natural human connector and even if you are unfamiliar with a specific language or culture, people can always come together and gather around food to share and be in community at some point.

My favorite part of the Polish Easter celebration is the blessing of the baskets. People bring their Easter baskets filled, not just with candies and chocolate bunnies but with the food of substance, bread, cured sausages, butter, eggs, salt even wine to be blessed and then shared with at the Easter celebration. I especially liked the blessed wine, what fun it was to bless a basket of food, give thanks for all we have and share it with friends and family. For me it brought a new sense of community and shows how we gather around food, not only for physical nourishment but also to fill emotional and spiritual needs giving thanks and celebrating the life it gives us.

Some of the items in the basket include eggs, bread, butter, sausages; horseradish, salt and wine all have specific meaning and representation.

One of the recipes Joey’s mother always makes during Easter is what the family calls Easter Soup or in Polish bialy barszcz or Zurek, which is a soured Lenten/Easter soup that is served with sausages, potatoes and eggs. Like most good cooks and family recipes that have been passed down for years Joey’s family is like no other. So there is no actual written recipe for this soup and even if there was, it would be written in Polish and in grams anyways. So I researched to find this recipe that seems very close to what she did. I took pictures to document her process and I promise by next year I will share our “family Polish Easter Soup” recipe with you, but for now try this one out. If you don’t want to make the Zur from scratch, that is what makes the soup a bit sour, check out a European market, as most will sell it in a jarred or packaged formula. If you are in the Minneapolis area, check out Sikora’s Market as they have it year round.

Polish Easter Soup

Check out the Recipe HERE

What are your favorite family food traditions or special holiday recipies?