Peach Gazpacho

The summers have been here for a while in Delhi, and what a summer it has been this time. Personally, I hate summers, I'm talking about Delhi Summers (yes the Indian summer that everyone overseas talks about). It's hot, as in burning hot and when it rains occasionally, it also gets humid. You get irritable, sick and hate everything outdoors. Eating suffers the most as all the good old dishes , especially the fried ones go out of bounds. You need something which is fresh, refreshing and cold. This is where cold soups come in really handy. Nothing like a nice bowl of cold soup on a really hot day. Gazpacho seems to be a favorite and popular cold soup and coupled with some of the great summer fruits, it just goes to another level. Last week, after days of battling the summer heat, I did just that. 

Gazpacho is a clever combination of the vibrant salad that provides all the nutrients and the much needed energy boost and a cold drink that quenches your thirst ...no wonder some also call it a "liquid salad". Now the very mention of Gazpacho brings tomatoes to one's mind but, unknown to many, this Andalusian dish did not consist of tomatoes originally. It's origins are steeped in mystery and throughout Spain there are numerous variations of the Gazpacho, some which are not even liquid. Some say the Gazpacho is derived from the Arabic word meaning "soaked bread", while some argue that it is derived from the pre-roman word "caspa" meaning "residue" or the Hebrew word "gazaz" meaning "break into pieces". No matter what the origins, one thing is clear -they all reference to bread being an essential ingredient to the gazpacho and that too a soaked bread (soaked in oil and/or vinegar). This dish originally a poor man's food has over the centuries gained much more prominence in the repertoire of master chefs, who have transformed this into an irresistible dish and I added my own touch last week.

Peach Gazpacho
(Serves 6)
 
Peaches, peeled, pitted and cut into chunks-6
Cucumber, washed, peeled and seeded - 1
Yellow Bell Pepper, cored and chopped - 1
Garlic, minced - 1 Clove
Bread slices, cut into strips - 2
Vinegar - 3 Tblsp ( Use champagne or sherry vinegar or a fruity ones..I used Cider vinegar)
Olive Oil - 4 Tblsp
Water - 1/2 Cup
Sea Salt - To Taste
Black Pepper - 2 Tsp

For the Garnish:
Red Bell Pepper, cut into small cubes - 1
Yellow Bell Pepper, cut into small cubes - 1
Cucumber, peeled, seeded and cut into small cubes -1/2
Cilantro, finely chopped - 2 Tblsp

Method:
1. Soak the bread pieces in 2 Tblsp of vinegar and 2 Tblsp of Olive oil. Keep for atleast an hour.
2. Pulse together the soaked bread slices with all the other ingredients except the garnish vegetables until a pureed consistency is achieved. Add more water if necessary (Note: the consistency of the soup should not be liquidy but little coarser)
3. Season with salt and pepper.
4. Chill for an hour.
5. Serve cold garnished with a teaspoon of the diced garnish vegetables added in the center and a drizzle of olive oil.

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Sweet Potato Soup

This post comes a little late as winters are almost over and the best part of winters must be sitting at home in the evenings and having hot soup. Since I have discovered the joys of sweet potato this season, it was but natural to have a sweet potato soup. It is hearty and comforting for a cold wintery evening and you must try it out either immediately before the summers have set in totally or for the next time winters set in. 

Sweet Potato Soup
(Makes 4 Portions)


Ingredients:
Sweet Potatoes, - 3-4
Onion, chopped - 1
Leek, chopped - 1/2 Cup
Carrots, peeled and chopped - 1
Celery, chopped - 1/2 Cup
Garlic, chopped - 2 cloves
Red Wine - 1 Cup
Chicken Stock - 2 Cup
Black Pepper, freshly ground - 2 Tsp
Olive Oil - 2 Tblsp
Cream - 1/2 Cup

Method:
1. Prepare the Sweet Potatoes - Put the sweet potatoes in a large pot and cover with water. Add 2 Tsp of salt and put on flame. Bring to a boil and simmer till they are soft. Take off flame and drain the water. Allow to cool. Once they are cool, peel them and cut them into quarters.
2. Heat the olive oil in a large pot. Add onions, celery, leek, garlic and carrots. Cook them till they are cooked.
3. Add in the red wine and cook till the wine evaporates. Scrape any brown bits stuck to the pan.
4.  Add in the sweet potatoes to the pot and then the stock. Bring to a boil and then simmer on low flame for another 20 minutes.
5. Take off flame and allow to cool. Put into a processor and Puree until smooth. Pass through a strainer.
6. Return the pureed soup back to the flame. Add in the cream and seasoning.
7. Serve hot garnished with sweet potato chips or straws.

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A Cuppa Zuppa

My parents are crazy over soups. It's not uncommon to walk in at 7:30-8 in the evening and see them having soup and offering you a generous helping of one. I have never taken a liking for soups but love making them.

This week in Minneapolis the weather at the beginning was not too great ..it was fairly windy and chilly...in short the perfect time to make soup. The ingredients required were not too many and I quickly picked up the ones needed to stir up some good Italian style tomato soup. Staying in a suite with kitchen has its advantages and I make it a point during my visits to book myself in one. That way I can eat out when I want to and cook in when I feel like.
Please do not read too much into the photographs. I haven't carried my camera along and these are all courtesy my phone camera. I also take the liberty to attach a few photographs of what I clicked roaming around the downtown area, and it's not too much ...since it's only a office and back to Hotel routine. Maybe I'll explore the city more this weekend and cook up some more delicacies to post. Till then, Bon Apetit or in this case Buon Appetito (In Italian) !!!

Zuppa Di Pomodoro

Ingredients:
Ripe Tomatoes, roughly Cut - 6
Onions, chopped fine - 2
Garlic cloves, crushed - 4
Chicken Stock - 1 Cup (Optional)
Basil leaves, chopped - 3 Tblsp
Thyme Sprigs - 2 Tblsp(Some people use Parsley instead)
Cayenne Pepper - 1/4 Tsp
Black Pepper, freshly ground - 3 Tsp
Bay leaf - 1
Salt - To taste
Sugar - 1 Tsp
Olive Oil - 2 Tblsp

Method:
1. Heat olive oil in a large pot over medium heat. Add in the bayleaf. Fry for a minute.
2. Add in the onions and garlic. Cook till they turn translucent and starting to turn slight golden.
3. Add in the tomatoes, salt, sugar, basil and thyme. Stir.
4. Bring this to a boil. Let the tomatoes cook fully and start to disintegrate.
5. Take the pot off the flame and allow to cool a little.
6. Put the soup in a blender and puree. ( I prefer passing this mixture through a sieve first, to remove seeds and skin).
7. Put the pureed soup back on the flame.
8. Add in the chicken stock. ( Vegetarians can exclude this step).
9. Add in the Black pepper and cayenne pepper. Add in the remaining basil just before taking off flame (2 mins).
10. Serve hot.

Note: You can garnish the soup with some sprinkled grated cheese on top and croutons.

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