hot weather soups ~ gazpacho and summer corn chowder

I know most people think of soup as being a fall and winter dish, but the right kind of soup can be just as appealing, delicious and healthy in the summer, too.

In my last post, I had shown a photo of my bowl of gazpacho. Several people asked if I would post the recipe, so here it is, along with another wonderful summer soup. I hope you will give them a try! Both of them are vegetarian/vegan, too.

GAZPACHO

2 med cucumbers, peeled & seeded (easiest to do this with English cucumbers)

2 lbs ripe tomatoes, seeded & chopped
 (I only half-heartedly scrape some of the seeds out - too much needless work)

1/2 med red pepper, coarsely chopped

1 garlic clove, chopped

3 T fresh lemon juice

1 T olive oil

1/8 tsp freshly ground black pepper

Toppings: Fresh corn kernels cut from cob, avocado, red onion, fresh basil

Cut one cucumber into 1/4" dice; cut the other cucumber into chunks.

In blender, in two batches, puree tomatoes, red pepper, garlic, lemon juice, oil, salt, black pepper, cucumber chunks, and 1/2 cup water.

Pour tomato mixture into large bowl; stir in diced cucumber. Cover and refrigerate until well chilled and flavors "marry" - at least three hours, but preferably overnight.

To serve, top soup with corn, avocado, red onion and fresh basil

I'm sure you're familiar with corn chowder...that creamy, hearty concoction of corn, potatoes and carrots. Warms you up on a winter day when you're chilled to the bone. Well, this is a summer corn chowder - no cream or cheese. The key to the deliciousness is that you simmer corn cobs in the vegetable broth. It makes the broth unbelievably flavorful and even a little sweet. You can find the recipe here. 

Here's to good eating and to your health! 

Have a great weekend.