FamilyFood

ICY-COLD TOMATO SOUP

This just might be the soup I make once a week for the rest of the summer.  Omigoodness, it's delicious.  I adapted it from a recipe in the latest edition of Everyday Food.  I tried it their way, but I think my improvements make it mo' bettah.

ICY-COLD TOMATO SOUP

• 3 pounds of perfectly ripe tomatoes (any kind), chopped (no need to seed or peel unless you want to)
• 1 cup of chilled tomato juice (I like Clamato for a zesty kick)
• 1/2 cup chilled free-range chicken broth (or an additional 1/2 cup of tomato juice if you prefer)
• 3 tbsps lime juice
• 3 tbsps extra virgin olive oil
• 1 tbsp grated fresh ginger
• 1 garlic clove, chopped
• 1 tsp of sugar or honey
• lots of sea salt and freshly ground pepper (it needs it).

Working in 2-3 batches, puree the above ingredients in your food processor or blender.  It will be slightly chunky.  Chill in fridge for at least one hour before serving. Top with lime-yogurt and chopped avocado.

Topping:

• 1/2 cup 2% Fage (or other lowfat Greek-style) yogurt
• 1 tbsp lime juice

Whisk the yogurt and the lime juice together in a small bowl.  Season to taste with a little salt.  Cover and chill.

[photo credit: Everyday Food]

WHITE LINES OF A DIFFERENT KIND

Super-sweet white corn is just starting to come into season where we live (San Francisco) and has been included in our weekly produce delivery box* for the last coupla weeks.  We all love corn, especially Bunny and Wallie, and sometimes during the summer, corn (grilled, rolled in crumbled cotija cheese and doused with lime juice and Cholula) is dinner.

Yesterday I whipped up this quick salad for our lunch.  I scooped a big pile onto each of the girls' plates, and they gobbled it up and asked for more.

WHITE CORN, CHERRY TOMATO, AND AVOCADO SALAD

This salad is so easy to make and so pretty when it is assembled.  It would be perfect for a potluck or a picnic.

2 ears of white corn (raw), shucked and kernels removed (save cobs and make broth for corn chowder!)
1 pint of cherry tomatoes, halved
1 large-ish avocado, cubed
fresh marjoram leaves (for flavor and garnish, optional)

Dressing:
3 tbsps unfiltered extra-virgin olive oil
1 tbsp white wine vinegar
juice of half a lime
salt and pepper to taste

Combine corn, tomatoes, and avocado in a bowl.  Toss with dressing.  Place in fridge for 20 minutes to chill and allow flavors to develop.  Serve.

*Over the past 6 or so years, I've tried every organic/produce/CSA delivery box known to man. Or at least known to "man in the SF Bay Area."  I really like Planet Organics for three reasons: 1) I can customize my box each week choosing to add and delete specific veggies and fruits 2) the quality is consistently excellent and if it isn't they make it right 3) they deliver a full-range groceries including dairy items and canned goods, cleaning products, and organic meat/poultry/seafood.