Wednesday, July 13, 2011

Aitor's Gazpacho and Vichyssoise Soups

The men recently did some supper club cooking and Aitor supplied a trio of soups (red, white and blue for 4th of July!). The Gazpacho and Vichyssoise were absolutely amazing. The blueberry soup was delicious, but sweet, more of a dessert. Either way, they will all make appearances frequently through the summer. The recipes for the gazpacho and vichyssoise are below


6 ripe tomatoes
1/2 cucumber, peeled
1 small green pepper, coarsely chopped
1 clove garlic
2 slices white bread
3 Tbsp oil
1 Tbsp vinegar
**dash hot sauce (optional)

-Put all ingredients in blender and puree until smooth. Pass soup through a colander and chill before serving


2 leeks, chopped
1 onion, chopped
2 tablespoons unsalted butter
3/4 cup thinly sliced potatoes
2 1/3 cups chicken stock
salt to taste
ground black pepper to taste
1 1/8 cups heavy whipping cream

- Sweat the leeks and onion in a sauce pan with the butter

- Once softened, add the potatoes, stock, salt and pepper and bring to a boil. Simmer gently for 30 minutes.

- Add to blender and puree until smooth. Chill. Stir in cream before serving.


Aitor said...

Gazpacho correction: you have to pass the puree through a colander and then chill. A

Amy said...

Thanks Aitor, I made the correction!