Mom's Nearly Famous Gazpacho: Webisode #31

What's Going on Today: Hanging out in Cooperstown for the Fourth. Lots of fun in the sun, planning for an afternoon boat trip.

Naptime Goals: Lesson from Mom on how to make her awesome Gazpacho.

Tonight's Menu: Gazpacho, Turkey Burgers, salad, ice-cream.

Parenting Lesson of the Day: Don't tease toddlers about fish eating their toes, unless you don't want them in the water.

You know I always love a good hand-me-down recipe, so you can imagine how excited I was last weekend when my Mom showed me how to make her nearly famous Gazpacho. I say nearly famous because it hasn't been printed anywhere yet, but, now that it has, I'm sure it's destined for glory. The oppressive heat and humidity in Cooperstown gave us the perfect opportunity for a naptime gazpacho making lesson. We were all too happy to stay in the air conditioned kitchen during the heat of the afternoon, and even more pleased that we didn't have to turn on heat inducing appliances to make dinner.

As you'll see above, Mom's recipe is based on an old How to Make Gazpacho tutorial she ripped out of McCall's long before I was born. It outlines the basics of gazpacho and gives the reader freedom to make changes as needed. My mother has been working on her "changes as needed" for roughly 34 years and has managed to buff and polish her version to a near perfect shine.

It turns out that one of her main secrets for this recipe is spicy V8. She swears that it contains the perfect amount of spice and is easier to measure than Tabasco. If someone wants more heat, she says, place a bottle of Tabasco on the table and they can help themselves. She also swears that a squeeze of lime in each bowl immediately prior to serving is key to uniting the flavors of garlic and tomato. This is a tip she learned from her friend Geri.

Gazpacho, like most soups, is best after it's been able to rest for a bit in the fridge. This allows the flavors to blend and mature. Though I didn't tape dinner, rest assured that we gobbled it down in the blink of an eye. You can imagine how grateful we all were to be enjoying cold soup on such a hot day and how particularly happy I was to be in possession of such a fabulous recipe.

Mom's Nearly Famous Gazpacho

3 medium plum tomatoes, seeded and roughly chopped

1 large cucumber, peeled

2 green onions, washed

1 red pepper

2 cloves garlic

11 oz. regular tomato juice

8 oz. Spicy V8 Tomato juice

2 T. olive oil

1/3 c. red wine vinegar

1 t. Kosher salt

1 t. pepper

2 limes

1. In a food processor fitted with a blade attachment place 6 oz. of regular tomato juice, the red pepper, onions and garlic. Pulse 3-4 times. Add the cucumber and tomatoes. Pulse 3-4 times. Add the rest of the regular tomato juice, red wine vinegar, salt and pepper. Pulse 3-4 times. Finally, add in the spicy tomato juice and olive oil. Pulse 1-2 times.

2. Chill in the fridge until ready to serve. When serving, squeeze the juice of 1/2 lime over each bowl and stir in to each portion.

Naptime Notes:

Naptime Recipe Variations: There are plenty of great recipes for gazpacho. If you'd like to sweeten it up a bit add some fruit like cantaloupe or honeydew. If you think you need more heat, swirl in a few splashes of Tabasco to give it a boost.

Naptime Stopwatch: This recipe, from start to finish, takes about 15 minutes.

Naptime Reviews: My daughter doesn't love cold soup yet - she thought this was salsa - but was game for dipping a few chips in it. My husband, well, you can see me swatting his hand away from the Cuisinart above!

Tomato Soup Florentine

My Day So Far: Unpacked from Cooperstown trip - no more traveling for a while! Grocery shopping, romp at the playground - it's warmed up just enough to play outdoors (hurray!)

Naptime Goals: Make a yummy pot of Tomato Soup Florentine to eat for the next two nights. Catch up on laundry and mail (ack - Christmas shopping bills have arrived!!)

Tonight's Meal: Tomato Soup Florentine, grilled cheeses on the panini maker.

Parenting Lesson of the Day: Mr. Potato-Head is easily one of the best toys ever invented.

I am beat after our whirlwind trip to Cooperstown last week. Between driving to Cooperstown, Syracuse, and back to New York City, I am ready to hang up my driving gloves for a little bit. Upon returning Sunday I was in the mood for bowl of comforting, healthy Tomato Soup Florentine. A restorative and nourishing meal, it was just the thing to welcome us home after a hectic week on the road.

There are many recipes tomato soup available and this happens to be my favorite. My mother first made it for me years ago and I was instantly hooked. At the time she served it I had just returned from college after a particularly rigorous fall semester. Perhaps it was the special feeling of comfort it imparted, but I have associated this soup with all good, warm feelings ever since.

Sentimental moments aside, two more reasons I am partial to this recipe is because a) it can be assembled with pantry basics and b) it doesn't contain any cream. Like most people, I enjoy a good creamy soup from time to time, but in this case there is no need for it. Due to the slow and steady cooking method, the pureed onion, garlic and herbs blend beautifully with the chicken broth and tomatoes to form a full-bodied soup that lacks for nothing in the flavor department.

Like most great soups, this one is perfect for making during my daughter's afternoon naptime. In fact, the flavor actually improves over time so I recommend making this a few hours, to a few days, before you want to eat it. When it comes to meal time we like to break out the panini maker and whip up some yummy grilled cheeses for dunking in our bowls. (Since paninis can't be made ahead of time I usually hand my daughter her new Mr. Potato-Head and she is happily occupied for the few minutes it takes to grill the sandwich!) If you don't feel like sandwiches, this soup is also delicious on it's own with a side of cheese toast and a green salad. 

Tomato Soup Florentine

Makes 8 cups

1/2 c. onion, finely chopped

3 T. olive oil

4 cloves garlic, finely chopped

1 pinch red pepper flakes

1/4 c. white wine

28 oz. whole tomatoes with juice

2 c. chicken broth

2 T. dried basil or 1/4 c. fresh basil leaves, torn

2 T. sugar

2 T. balsamic vinegar

5 oz. frozen spinach, thawed and dried OR 5 oz. fresh spinach leaves

1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About 4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop it into a blender and puree until smooth. When all of the soup is completed return it to the pot and bring it to a simmer.

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir in spinach and allow to wilt. Serve hot with a garnish of cheese.

Naptime Notes:

Naptime Recipe Props and Tips: Need to drain the water from your thawed spinach? Put it in a potato ricer and squeeze until excess water is drained! This soup freezes well, simply put it in a sealed container until you want to eat it.

Naptime Stopwatch: It takes me about 40 minutes to prepare this soup and it makes 9 (nine!) cups.

Naptime Reviews: I've learned to tone down the red pepper when my daughter will be eating it - otherwise we will love it!

Butternut Squash Ginger Soup with Cider for Television

It is so exciting that people have seen me on television over the past two days. In case it hasn't aired in your area yet, my good friends at WKTV Utica/Rome filmed me cooking earlier this month and put together a wonderful segment about The Naptime Chef. In it you'll see me cooking my healthy, favorite Butternut Squash Ginger Soup with Cider for Television. I hope to put the actual clip up soon (complete with a reference to Julie & Julia!), but in the mean time here is the recipe!

Butternut Squash Ginger Soup with Cider from The Naptime Chef™

3 medium butternut squash

3 T. olive oil

1 medium onion, diced

2 cloves garlic, peeled and diced

2 T. chopped fresh ginger

1 t. allspice

1 t. cinnamon

6 c. vegetable stock

½ c. heavy cream

1 cup fresh apple cider

Salt & Pepper to taste

1.     Preheat oven to 375F. Brush a baking sheet with olive oil and set aside.

2.     Peel and cube butternut squash. Spread the squash evenly on the baking sheet and place in oven to roast for 30 minutes. Toss the squash once with a wooden spoon halfway through roasting.

3.     Meanwhile, in a deep saucepan or dutch oven heat the olive oil and sauté the onion, garlic, ginger and spices until the onion is translucent. Then, slowly pour in the vegetable stock and bring to a boil.

4.     When the squash is finished roasting add it to the soup. Turn off the heat and use a handheld blender to puree all of the ingredients.

5.     Finally, stir in cream until completely incorporated. Then, stir in cider.

6.     Add salt & pepper to taste.

Naptime Recipe Notes:

-       Not all squash are created equal. If you use big squashes and the soup is still thick after adding the cider, add warm water by the ¼ cupful until it is reaches the desired consistency.

-       I like to serve this with warm corn muffins to which I’ve added chopped marinated red pepper.

 Corn Muffins with Roasted Red Pepper

1 box Jiffy corn muffin mix

1 jar roasted red peppers in marinade

1.     Mix Jiffy corn muffin mix according to instructions.

2.     Drain and finely chop one roasted red pepper.

3.      Stir into muffin batter. Pour batter into muffin pan and bake as instruction.

Napping with Strawberry Soup

When I was little my grandmother once served my strawberry soup. I don't remember when or where she made it for me, but I will never forget it's smooth creamy taste that was neither too sweet, nor tart. When it came time for my cold soup challenge with Cheryl Tan of A Tiger in the Kitchen I initially tried my avocado soup recipe, and it was a disaster. Then, I realized, instead of torturing myself trying to rework an imperfect recipe (which had once been perfect), why not have fun with an old favorite?! I quickly ditched the avocado idea and started over with strawberries.

Luckily, I am still able to find strawberries at the farmers market so I was pleased to use sun-ripened local organic fruit. Though, I know a container of Dricoll's would work just as well. I was thrilled when my recipe adaptation worked beautifully. This soup is subtly sweet with a cool creamy finish. In many ways in mimics a strawberry smoothie, but it is has a silkier finish and more refined flavor then what I usually make for a post-workout treat. I find this soup very refreshing to enjoy on these warm end-of-summer days and I hope you do, too. I should also mention that this soup is completely child-friendly, my daughter couldn't get enough of it.

Summertime Strawberry Soup
1 lb. fresh strawberries, washed and hulled
Juice of one lemon
2 t. sugar
1 c. plain Greek yogurt, well-stirred
Fresh mint for garnish

1. Wash and dry strawberries, hull the fruit.
2. Place all ingredients in a bowl and, using a hand immersion blender, process until smooth. Alternatively, you can use a food processor.
3. Pour into soup bowls and garnish with sprigs of fresh mint.