Cold soup. A lot of people dislike the idea, but I honestly think it’s because they’ve never given it a chance: cold soups are the best thing for summer! To date, this is my favorite cold soup. While I find it super weird calling gazpacho something that doesn’t have tomatoes in it, that’s how Chef John called it!
Is it the easiest recipe ever? No, not even close. But it’s worth it. Seven years ago, when I moved to Uruguay, I didn’t know how to cook the most basic of the foods – my repertoire consisted of pasta with store-bought sauce, tuna salad, and basic chocolate cake! Now I can cook a sophisticated-tasting cold soup. I can’t help but feel proud!
For 4 portions, you’ll need:
2 Tbsp olive oil
1 cup leeks, washed and chopped – chop, then measure. Use only the white part, or else your soup will be green! Save the green part for vegetable stock
2 English cucumbers, peeled
10 seedless green grapes – I just cut regular grapes and removed the seeds
¼ cup chopped blanched almonds – you can also use slivered almonds
1/3 cup sour cream or plain yoghurt
1 generous cup of bread cubes
2 Tbsp lemon juice
Salt, pepper, and cayenne
1 ½ cup cold water – you may need more
Did you know you can blanche almonds at home? I learned that for this recipe, as I tried, but couldn’t buy blanched almonds! Soak them in boiling water for one minute. Drain the boiling water and soak the almonds in cold water for another minute. Drain again and place the almonds over a dry dishcloth. Rub the almonds using the dishcloth and see how easy that skin comes off! Chop the almonds, measure ¼ cup and set aside.
In a small pan, heat 1 Tbsp olive oil and cook the leeks in médium heat for 10-15 minutes, until it softens. Set aside and let it cool completely. Peel the cucumbers and chop them into medium-sized pieces. Set aside.
When the leeks are cooled, it’s time to blend. Place the cucumber, leeks, grapes, almonds, sour cream, bread, lemon juice, 1 tsp salt, water, and dill in the blender. Blend well and, if necessary, add a bit more water. Try not to add too much, we want a thicker soup.
When the mixture is wel blended comes the boring part: passing the soup through a fine strainer! The idea is to remove the little chuncks/skin/whatever, so don’t skip it!
As the trick is to serve this soup VEEEERY cold, fill an ice cube mold with the soup and freeze it. Cover the rest of the soup and place it in the fridge for about three hours.
When the soup is nice and cold, taste for seasoning: I had to add more pepper and cayenne. To serve, place a couple frozen soup cubes in a bowl and cover with the cold soup. Add a few drops of olive oil, sliced grapes and slivered almonds and you have a delicious (and fancy) soup!
Last month, my aunt told me about a beet soup my grandma had made a long time ago, but had lost the recipe. Of course I went and asked grandma about it, but all she could remember was that the recipe was “from Russia or something like that”. It had to be borscht! I found several recipes, and I decided to combine Ana’s and Chef John’s recipes to make my own! 🙂
Those who know me know that I have very strong opinions regarding vinegar (AKA: it’s not food, it’s a cleaning product!). This recipe has made me change my mind, at least temporarily! I try the soup with and without vinegar – it was much better with it! 😮
You will need:
3 cups beets, diced
2 medium-size carrots, diced
1 large onion, diced
2 celery stalks, diced
½ white cabbage, sliced – I used ½ cabbage, because mine was a big one. If yours is small, use it all!
2 L meat stock – or vegetable stock, if you want a vegetarian/vegan recipe
2 Tbsp vinegar
1 bay leaf
Salt, pepper, paprika
Optional, but advisable:
Dill, chopped thinly – for the photo, I used parsley, because I had run out of dill!
This is a very easy recipe: start by chopping the beets, carrots, onion, celery, and cabbage. I julienned the beets, just because I thought it would look good – no fancy scientific explantation here! 😀
In the pan that you will use to cook the soup, place the onion, celery, and carrots with a little bit of butter (use olive oil to make it vegan!). Season with salt, pepper, and paprika and cook for about 5 minutes. When the onion has turned translucent, add the stock, the beets, and the cabbage.
Cover the pan. Cook over high heat just until it comes to a boil – then, cook over low heat for approximately 50 minutes, or until the beets are soft. Check the seasoning, add the vinegar and… THAT’S IT.
Serve with a generous Tbsp of sour cream (your vegan friend doesn’t get any, though!) and garnish with a little bit of chopped dill!
Sky loves Mexican food. I like it quite a bit, but he absolutely loves it. Every now and then, he’d say “we need to make fish tacos.” And I always thought that was kind of odd – aren’t tacos made with ground beef? 😀
This recipe is very easy. In fact, it is so simple that I considered not posting it at all – but it’s such a tasty combination and such an easy solution for a weekend lunch/dinner, that I thought it’d be a great addition to our Sea Tertulias!
For two hungry people, you’ll need:
For the fish:
400 g boneless fish filets – we used corvina, but choose whichever fish you prefer!
Salt, lemon, pepper, and paprika, for seasoning
Cherry tomatoes, halved
Red onions, cut in thin half-moon slices
Pineapple, cut in small chunks
As I said before, this recipe is super easy! Season the fish filets with salt, lemon, pepper, and paprika. Set it aside for 15-20 minutes, and then fry them in a hot skillet with a couple Tbsp of oil – no need to deep fry it! When the fish is fried, chop it into medium-sized chunks and reserve.
While the fish is frying, heat up the tortillas on another skillet – make sure it’s nice and hot, and you won’t need any more than 40 seconds on each side!
When the fish is fried and the tortillas are warm, it’s time to assemble it all. Place one tortilla on a plate. In the middle of it, put some pieces of fish, a little bit of sour cream, salsa, onions, cherry tomatoes, pineapple, and the cilantro. Fold the tortilla in half and serve! 🙂
On the first weekend of February, we have Super Bowl. On the last, carnival – which we will celebrate with a Netflix binge-watch. These things call for a little snack, don’t they? 😉
To begin our Dip Tertulias, I (slightly) adapted this recipe by Rita Lobo, a fantastic Brazilian TV chef, because I was out of yellow onions. 🙂 I’ve made the original recipe, but truth be told, it’s much better with red onions!
350 g sour cream or crème fraîche
2 large red onions (or 4 medium), sliced as thinly as you can
4 Tbsp of olive oil
Juice of 1 lemon
Salt, pepper, and nutmeg, to taste
Start by slicing the onions. If you have a mandolin, here’s your chance to finally use it! 😀 As I don’t have one (yet), I used a very sharp knife to get the job done.
In a large skillet, heat two Tbsp olive oil on low heat and add the onions. Now it’s time to caramelize: stir the onions every now and then, until their texture changes considerably – they’ll be soft and the white part will be translucent. Here, this process took around 20 minutes. Rita Lobo said that “it’s no use turning up the heat: the onions will burn instead of caramelize,” so I obeyed!
In a bowl, mix the sour cream with the remaining olive oil, the lemon juice, and the seasonings. Set aside.
When the onions are nicely caramelized, set aside a small portion for garnish, and chop the rest REEEALLY thinly. Add the chopped onions to the seasoned sour cream. Cover and chill in the fridge. Serve with crackers or sliced carrots and cucumbers.
This is a good recipe for a game night (here, Cards Against Humanity), because it is not only tasty, but can also be made the day before!