Posts Tagged ‘cilantro’

I recently made this soup for a very special guest, my pastor during his visit with my husband and me. I wanted him to experience the full range of textures and flavors this wonderful cold soup provides from summer’s bounty.

I made one change in the ingredients. The recipe calls for red  or sweet onions, but this time, I used a white onion instead to give it an added punch. The soup already had two sweet fruits in it-a red bell pepper and tomatoes. To give the soup some contrast, I thought a stronger, more pungent onion would provide the added kick! I was right. My pastor liked the soup so much, he e-mailed me for the recipe!

To enhance your enjoyment of the delicious gazpacho, may I suggest you pair this soup with the viewing of my painting, White Onion.

From the land of sun drenched summers, where sunlight bathes every object and colors vibrate comes Gazpacho Soup.

Refreshing Gazpacho Soup

Refreshing Gazpacho Soup

It was during one of my walks through the streets of Barcelona, Spain that I came upon this chilled soup at a local Spanish restaurant made with farm fresh vegetables. After my first spoonful, I knew I had to replicate this soup when I got home.

Today, each spoonful of this chilled, refreshing soup brings to mind the memory of the Iberian sun, the same unique summer sun that makes Sorolla paintings shimmer.

Gazpacho Soup is simple and economical to make. It is the perfect soup for summer when its ingredients are bountiful, and you’re yearning for something cool and refreshing. For an added boost in nutrition use organically grown vegetables from your local farmers’ market or from your own garden.

tomatoes 024

cubed and seeded cucumber (leave seeds if not mature) 028two stalks celery and leaves 027

sweet red pepper 025diced onions 036minced garlic 026

The vegetables for Gazpacho Soup only need to be roughly cut or sliced for the blended part of the soup. The blender or food processor does all the work! Well, except the red onions and garlic cloves. You’ll need to dice and chop a little more so that no one gets a chunk of onion or garlic in their soup.

If you’d like to add some texture to your gazpacho, reserve some of the red bell pepper, cucumber, celery, basil leaves, and cilantro. Set them aside for later. These need to be chopped a bit smaller.

I like to blend the vegetables that contain the most liquid first. The liquid makes it easier for the rest of the ingredients to liquify.

Blend four vine ripened tomatoes until liquidy. Add one half of a seeded cucumber and blend. Add celery, leaves included; half of a large sweet red pepper or one medium; two tablespoons of red onions; three cloves of garlic with shoots removed, diced. Blend.

basil 034cilantro 029lime 030

Cut or torn basil leaves; and three tablespoons of cilantro. Blend.

Add the juice of one lime to the blended mixture. Blend.

cucumber, celery, sweet red pepper chunks with cilantro and basil 038

extra virgin olive oil 035water lillies; gazpacho soup; crepes 035

In serving bowls combine diced red bell peppers, cucumber, and celery (reserved earlier).

Pour the blended mixture over the diced vegetables. Garnish with more diced vegetables, cilantro and basil.

Drizzle with extra virgin oil and hot sauce.

Salud!gazpacho soup  044

Gazpacho Soup

Serves 5-6


Reserve some cucumber, celery, sweet red pepper, cilantro, and basil for added texture and garnishing.

4 organic tomatoes

1 medium, organic cucumber

2 stalks celery with leaves

1 medium organic red sweet pepper

2 tablespoons of organic red onion or sweet onion, diced

3 cloves garlic, diced

Cut or torn cilantro and basil

extra virgin olive oil

hot sauce (cayenne )

extra virgin olive oil

1. Reserve some cucumber, celery, sweet red pepper chunks with cilantro and basil. These need to be chopped finer.

The blended portion of the soup only needs to be roughly cut.

2. Place roughly cut tomatoes in blender or food processor. Blend.

3. Add cucumber. Blend.

4. Add celery stalks and leaves. Blend.

5. Add sweet red pepper. Blend.

6. Add onion, garlic, cilantro, and basil. Blend.

7. Drizzle with hot sauce (to taste) and extra virgin olive oil.

8. Add more vegetable chunks if desired.

Modifications and suggestions: Serve with a side of crusty bread and cheese; place slices of crusty toasted bread or shrimp in the center of the soup; for protein types, add shrimp or sausage to center of soup.

Chill soup before serving. To get it extra cold, add ice cubes.

This is an easy and fun soup to make. Add more or less of each vegetable. Keep tasting to adjust the proportions to your taste.

Copyright 2009 by Nurturing Wisdom


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Coconut Curry Chicken

As you savor each forkful of this coconut curry chicken over quinoa, you’ll be surprised with the tenderness of the chicken, the texture of the peas, the sweetness of the red onions, and the creaminess of the coconut milk. And… oh yes, the slight spiciness of the Thai green curry that lingers on your taste buds with this quick and nourishing dish.

I usually cook enough grain that will last for four or five days. This week I cooked a pot of quinoa, and prepared different toppings each night. You can also serve this alone and make it a one pot meal without any grain.

Coconut Curry Chicken

Serves 2-3


williamsburg-4961/2 skinless, boneless, range-free chicken breast, cubed

williamsburg-5201 cup organic frozen peas, defrosted

williamsburg-5221 cup coconut milk

williamsburg-51931 cup red onion, diced

williamsburg-4951/4 cup cilantro with stems, chopped

williamsburg-5001/8 teaspoon Thai green curry

books-02532 tablespoons of grass-fed raw butter, or grass-fed ghee, or coconut oil

First  melt about a tablespoon of grass-fed butter, ghee, or coconut oil in a frying pan. Saute the chicken. Wait and let it saute before you toss it so that it browns slightly. Then continue tossing and waiting. Keep waiting to seal in those flavorful juices.

williamsburg-528Now,  here’s the secret to tender, moist chicken breast-remove the chicken from the pan while the chicken is still slightly pink. I know. Don’t worry. It will be recooked later.

williamsburg-532Add one tablespoon of fat and saute onions until translucent. Add more fat if needed.

williamsburg-535Mix Thai green curry and coconut milk in a bowl. Add to onions. I’ve used canned coconut milk previously, but I’ve found two better alternatives. The coconut milk I presently use is Tropical Traditions’ Coconut Cream. I add filtered water to it to create the thickness I desire. I recently read in The Nourishing Gourmet‘s recipes for fresh coconut milk which I’ll try next time. Cover and let simmer for about three minutes.

williamsburg-5371Add chicken. Cover and simmer for about two to three minutes. Toss with scrapings from the bottom of the pan. Mix all the delicious bits from the bottom of the pan with the chicken, onion, and coconut milk.

williamsburg-540Add peas. Simmer until cooked through.

williamsburg-544Serve on top of quinoa or your grain of choice. Garnish with cilantro.


Modifications: For more servings, double each ingredient; for protein-types, use dark meat and increase amount; for carb-types eliminate peas and increase onions and add celery; vegetarians use tofu, onions, celery, and a grain to complete the  amino acids. You can increase the amount of curry to suit your taste. I used an eighth of a teaspoon so that it would provide some heat yet not overpower the other ingredients. Salt may also be added.

We’ll investigate the benefits of curry, onions, and quinoa in future posts.

Copyright 2009 by Nurturing Wisdom

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