Gazpacho: There May Still Be A Hot Day Left

We’re in that time of year where the weather is truly unpredictable.  On Facebook I see my New York and Kansas City friends either complaining about the cold or rejoicing over sweater weather, but within a day or two they are back to talking about the beautiful 70’s or hot 80’s.  Well folks, I’m as unpredictable as the weather.  Just last week I posted about the fall giveaway and today I am sharing a recipe for the most summery soup I can think of: Gazpacho.

To be honest, I don’t like gazpacho as a soup.  I was hoping that this recipe would change my mind, but I guess I still haven’t acquired a taste for it.  To me, it’s so much better as a salsa spread over some tortilla chips with melted cheese, which is actually what I did with it for the rest of the week.  I am providing this recipe because it was requested a while ago, but with all the moving and traveling I am just now getting around to posting it.  For the person who suggested this recipe, I wish three things for you:

  1. that this recipe is so amazing you can’t help but comment just to tell me how crazy I am for not liking it.
  2. that you have a week of 80° weather to justify making this so close to fall, and if not, just serve it with some chips on football Sunday
  3. that if you do like the recipe, you share this post with others

Now, let’s get started!

Yields: 4 servings
  • 2lb Roma tomatoes
  • 1 cucumber (peeled)
  • 1 yellow pepper
  • 1 yellow onion
  • 2 1/2 tspn fresh garlic; minced
  • 1/2 tspn cumin
  • 1 1/2 tspn hot sauce such as Tabasco
  • 1 T balsamic vinegar
  • 1 T fresh cilantro; chopped
  • 1 T fresh parsley; chopped
  • 1/2 lime; juiced (save other half for later)
  • 1/4 C extra virgin olive oil (plus 1 tblsn for later)

1. Chop all the tomatoes in half and and squeeze gently to remove the seeds.  Seeds can give this soup a bitter flavor.  It’s ok it you don’t get them all out.  My tomatoes didn’t have many so I just left them in.  Coarsely chop two-thirds of tomatoes and place in a large bowl.  Cut the remaining tomatoes into 1/2-inch cubes and place in a separate bowl.

2. Remove the seeds from the peppers and cut them into small pieces.  Divide these the same as with the tomatoes with 2/3 in the large bowl and the rest in the other bowl.

3. Slice the Cucumber in 1/2 longways and remove the seeds with a spoon.  Cut 2/3 of it into big chunks and the rest into small 1/2-inch cubes.  Put the large pieces into the large bowl and the rest into the other bowl.

4. Add the garlic to the large bowl that contains all the coarsely chopped veggies.  And toss to combine.

5. Place a 1/3 of the contents of the large bowl into a food processor and blend until smooth. (it won’t 100% smooth but get as smooth as possible)  Repeat with the remainder of the large bowl, adding 1/3 add a time.

6. Pour smoothed veggies back into the large bowl.  Add balsamic vinegar, lime juice, olive oil, hot sauce, cumin, and salt.  Stir.

7. To that same bowl, add the parsley and cilantro and stir.

8.  Toss remaining veggies (the ones in the separate bowl) with the 1T of olive oil.  Squeeze a bit of the lime juice from the other half of the lime as well.  You don’t need a lot.  Just taste.  If it needs more, then add it.

9. If you are serving immediately pour the soup into a bowl, top with a bit of the veggies, add a garnish and Voila!  OR if you wish to save for later, keep the veggies separate from the soup and let them marinade for a few hours and taste.  Adjust the seasonings accordingly.

The fun thing about cooking is that you can always taste as you go.  Unlike baking, you don’t really have to worry about the chemical reactions, only the flavor.  So feel free to play around with this recipe.  You can even add a bit of sugar to sweeten it up.

This soup should last up to 3 days in the fridge; however, be wary of the chopped veggies as they will start to break down from the acid in the lime juice.

Have you ever had gazpacho?  What did you think?

The journey is the reward. -Tao Saying


Guest Blogger and Mango Quinoa

Hi Friends!  I’m currently away visiting my family in good ole’ Missouri, but I didn’t forget about you.  My close friend and fellow baker, Elizabeth, cooked and wrote this week’s recipe for me. I hope she saved some left overs for me when I get back!


Hey there! Guest blogger Elizabeth here. Ashley graciously invited me to contribute to her blog, and I’ve been promising her this recipe for ages, so… let’s make some quinoa with Thai flavors!

In case you’re not familiar with quinoa, it is a super yummy, super healthy complete grain. Lately, I’ve been using it in recipes that call for orzo and pastina. It is very quick and easy to prepare, so there’s no reason not to try it. The quinoa found in most grocery stores has already been rinsed free of its bitter protective coating (it needs this coating while it grows because the bitterness keeps the critterness away), but as long as you have a fine-meshed strainer or cheesecloth to line a colander with, go ahead and give the dry grains a good rinse before cooking. If you don’t have a fine-meshed strainer or cheesecloth, relax; I can pretty much guarantee your quinoa won’t taste bitter. Cooking quinoa is similar to cooking rice; follow the two to one rule. The quinoa and the water go into the pot at the same time. Bring the water to a boil, then reduce the heat to low, cover the pot, and let it go at a simmer for ten to fifteen minutes. It’s done when all the water is absorbed and the quinoa’s hair stands up. You’ll know what this means after you’ve cooked quinoa.


I found this recipe in the New York Times, and they adapted it from “Passover by Design,” by Susie Fishbein. I’ve upped the quantity of lime juice from one tablespoon plus one teaspoon to an entire lime’s worth, and I’ve upped the quantity of mango from half a mango to a whole mango, because, really, who wants only half of a delicious, perfectly ripe mango?

1 ½ cups dry quinoa (so that means three cups of water, get it?)
1 jalapeño pepper, seeded and minced
1/3 cup minced red onion
1 ripe mango, peeled and diced
3 Tablespoons extra virgin olive oil
¾ teaspoon table salt
1 whole lime juiced, with 1 Tablespoon plus 1 teaspoon lime juice set aside
10 good sized fresh basil leaves
Small handful of cilantro leaves

1. While the quinoa does its thing, prepare the rest of your ingredients. I like to have the red onion, jalapeño pepper, and mango already all chopped before I begin the lime juice/olive oil emulsion.


A Word about cutting jalapeños: be very careful, because that juice can burn like the dickens, and sometimes it waits a few hours after you’ve been exposed to it before the discomfort even starts. Some folks tell you to use gloves, but I just try to touch the inside of the pepper and its seeds, as well as the blade of the knife I’m using, as little as possible. Then I immediately wash my hands and knife very thoroughly with dish soap. I actually shot myself in the eye with jalapeño juice a couple of weeks ago, but I flushed it out quickly enough that I didn’t end up in agony. Dork.

Another Word about cutting mangoes: some people can do that neato dicing trick where they halve the mango, score the flesh, and then turn the whole thing inside out to reveal perfectly angular cubes of mango. I cannot do this. I usually end up with a very sticky board full of totally irregular pieces of mango. If you can dice a mango neatly, cool. Please come teach me. If you can’t, don’t worry; it’s going to taste the same.

2. On to the emulsion! I love emulsions. I love what happens when you slowly stream oil into vinegar or citrus. It is magic in the kitchen. So! Salt and the one tablespoon plus one teaspoon lime juice into a big bowl. Start whisking. Slowly stream in the olive oil, and whisk, whisk, whisk. When it comes to streaming in oil, slow and steady always wins the race. After all the oil is in, keep whisking. You should have a beautiful, shimmery green dressing. It is lovely to behold.

3. Next up! Toss the red onion, jalapeño pepper, and mango into the bowl. Watch what happens to the red onion after it hangs out in the lime juice for a while. It becomes pink onion! It’s quite pretty.


4. The quinoa should be done cooking by now. Throw that into the bowl next. You can let that all hang out together, untossed, while you prepare the basil and cilantro. You’re going to chiffonade the basil, which is just a fancy way of saying you’re going to stack about five or six leaves on top of each other (smallest on the top, biggest on the bottom), roll it up longways like a cigar, and then slice across the cigar. You get pretty little ribbons of basil. As for the cilantro, I just rip that stuff off its stems. I learned the hard way that me + cilantro + a very sharp knife = bad news. So I rip. I don’t cut.


5. Toss the quinoa, onion, pepper, and mango together, and taste for salt. Drizzle the reserved lime juice on top. If you love lime juice, dump it all in, but I usually drizzle a little, give it a taste, and then drizzle some more if needed. This dish can be eaten warm, room temperature, or cold, but it’s best to add the greenery right before you serve.


According to the Times, this serves six people as a side dish, but seriously, my husband and I usually eat it as our main dish and end up consuming about two thirds of it. But it’s healthy! So who cares?


Whole Wheat Pesto Pizza

Do you ever have those days where you just want to eat bad, but you know that you will feel guilty later?  Yeah, that happens to me all the time.  I’ll come home from a long day at work where maybe I didn’t get much sleep the night before, didn’t have time to take a lunch and didn’t get a seat on the subway on my way home, and I’ll say to my husband, “I want to eat something that tastes so bad for me, but is healthy.”  You know what I’m talking about?  Yeah, I know you know.  You really want some greasy grimy slice of pizza with extra cheese and ranch dressing for dipping.  Well, let’s do it.  Let’s make some pizza, but let’s make badly healthy pizza.

This pizza is cheesy, flavorful, and you’ll for sure want seconds, but this is guilt-free seconds.  These are seconds that you can eat without having to loosen your belt buckle, without having to wear that lose fitting shirt so no one will know that you went for seconds, without having to skip breakfast the next day because you still feel guilty and full from the night before.  Ready to slice into something amazing?  Follow me.

First, we need to make our whole wheat dough (adapted from NY Times):

Whole wheat is by far better for you than white flour.  White flour has a high glycemic index which means that your body burns it really fast which in turn raises your blood sugar.  Whole wheat takes longer to digest and therefore keeps your blood sugar steady.  Diabetics are supposed to stay away from white flour as much as possible, it can have a worse effect on them than sugar itself.  If it’s white, it ain’t right.


  • 2 teaspoons active dry yeast
  • 1 cup warm water (between 105°-110°, or warm to touch but not so hot that you can’t hold your finger in it)
  • 1/2 teaspoon sugar
  • 1 tablespoon extra virgin olive oil, plus some extra for brushing crust
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups unbleached all purpose flour, plus additional for kneading
  • 1 1/4 teaspoon salt
Before we start, test your water to make sure it’s the right temperature.  Yeast is a high maintenance ingredient.  It likes to have it’s water just right in order to grow and be happy.  If it’s too cold, the yeast will just hibernate.  If it’s too hot, the water will literally kill the yeast, you don’t want to be a yeast-killer do you?  Didn’t think so.  Let’s make our yeast comfortable.
Now, back to making our dough!

1. Combine the yeast and water in small bowl. Add the sugar (this is food for yeast, they love it), and stir together. Let sit two or three minutes, until the water is cloudy. Stir in the olive oil.

2. Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture and let run until the dough forms a ball on the blades. Remove from the processor (the dough will be a little sticky, so flour up those hands before you grab it), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.

3. Shape the dough into a ball, pinched at bottom and rounded at top. Transfer the dough to a clean, lightly oiled bowl, seam side down.  Brush the top of the dough with a thin amount of olive oil (this prevents it from sticking to the plastic wrap as it rises.) Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. Wondering where a “warm spot” is?  Try on top of your fridge, or even in your bathroom (away from the toilet please). When the dough is ready it should have doubled in size and should bounce back when you poke it with your finger.

4. Divide the dough into two equal balls. Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a resealable plastic bag. When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.

5. Preheat the oven to 450 degrees. Roll or press out the dough to a 12- to 14-inch circle.  The dough will be slightly tough because of the amount of wheat we put in it.  If it starts to fight you back, let it rest for a minute or two.  It needs time to recuperate!   Then try again. Dust a baking stone, or baking sheet with cornmeal (this keeps the crust from sticking to the sheet) . Place the dough on the pizza pan. With your fingers, form a slightly thicker raised rim around edge of the circle. Brush everything but the rim with a little olive oil, then poke with a fork (to keep it from getting bubbles while baking).

 Ok!  Now to the fun part:  topping the pizza! (adapted from The Brown Eyed Baker)
Despite what you may think, pesto can be healthy.  I know there is fat in there, lots of fat actually, but these are GOOD fats!  Yes!  Good fats exist!  Why am I yelling at you!?  Because I love exclamation points!!  And good fats!  Good fats help raise your good cholesterol, and lower your bad cholesterol.
Ok, I’m sorry, I didn’t mean to yell at you.  I get a bit excited sometimes.  As I was saying, pesto is so tasty and garlic-y.  I love garlic too.  It keeps your heart healthy and your immune system up.  It also keeps vampires away.  See, you’ll live longer!  Now let’s spread some pesto on this pizza.
My husband made this pesto himself.  He likes to cook as well, but he’s a bit more shy about it.  Maybe I can get him to share his pesto recipe sometime.  Until then, you can get pesto at the store, but since we’re staying healthy today, you should probably read the label and make sure you can pronounce all the ingredients before you buy it.  We don’t want any unnecessary chemicals.
Now let’s add the mushrooms and onions.
To be honest I just started liking mushrooms so I couldn’t even tell you what kind these are.  I sent my husband to the store and this is what he came back with.  I sauteed them in a pan for a few minutes with some olive oil.  Because you don’t have to bake a pizza for too long, it’s always best to cook any heavy/thick ingredients prior to putting it on the pizza. I like crunchy onions, so I put those on uncooked.
Now for THE best part.  The part you’ve all been waiting for…..
CHEESE!  (and black olives)
I used a mozzarella and provolone mix, then topped it with some parmesan shavings and a sprinkle of kalamata olives.
Now let’s slide that baby into the oven and set the timer for 8 minutes.  Check it.  Is the crust browning and the cheese bubbling?  If not, bake for a few more minutes.  We want golden bubbly cheese and a nice tan crust.  When you take it out, let it cool for a few minutes (this is the hardest part).  Once, it cools and the cheese sets, go ahead and cut into it.
A nickel will get you on the subway, but garlic will get you a seat.  ~Old New York Proverb

I, Basil, Take Thee, Apricot

You are cordially invited to the marriage (eh, um, I mean “pairing) of Basil and Apricot.

If anyone knows any reason why these two should not be joined in tasteful unity, speak now, or forever hold your peace.


Wait..  I think Lemon just objected.  It seems she wants to be with Basil as well.  A love triangle it is!  (or I have just been watching too much Big Love)

Chocolate and Bacon.  Watermelon and Tomato.  Pear and Bleu Cheese.  It seems now a days that anything goes when it comes to baking.  Crazy pairings are happening all over the culinary world.  Sweet and spicy.  Savory and sweet.  You name it and it’s probably been paired.  So it should have been no surprise today when I googled “Basil and Apricot” and found recipes for ice cream, cookies and breads.  I was looking more for a shortcake recipe and couldn’t find it so I adapted my own.  I bet you are just dying to try this.  I know you don’t believe that it will actually taste good, but it is!  I swear.  It’s amazing.

Lemon Basil Shortcakes with Apricot Butter

adapted from Bon Appetit


  • 3/4 cup chilled buttermilk
  • 1 tablespoon finely grated lemon zest
  • 1 1/4 teaspoon chopped fresh basil
  • 2 1/4 cups all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
  • 1 tablespoon lemon-scented sugar (rub lemon peel and sugar together, remove peel)
For Butter
  • 1 Apricot
  • 1/2 cup softened unsalted butter
  • 1 T honey

Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon zest, and basil in small bowl. Whisk remaining dry ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips.

Add butter and rub in with fingertips until you have pea sized amounts of butter (this will make them flaky).

Add buttermilk mixture and fold with a wooden spoon or spatula just until blended (dough will be sticky).

Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round.

Using 3-inch-diameter cookie cutter (smaller is ok too) dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness.

Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Brush a little bit of egg white on each biscuit (to make them golden brown) and sprinke with lemon-scented sugar.

Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.

Make the butter in the meantime!  Chop the apricots until they are tiny, put in a bowl with butter, add honey and stir, stir, stir.  I left mine chunky, but feel free to use more butter and chop the apricots finer if you want it smooth.

Using a serrated knife, carefully cut the biscuits horizontally in half, spread with your desired amount of butter.  Eat.  Then eat some more!

What’s the strangest pairing you’ve ever had?

Ah me! love can not be cured by herbs.  ~Ovid

I’m going to a BBQ…

Have you ever played the Alphabet Game but starting with “I’m going on a picnic and I am bringing…”?  You name something starting with an “A”, the next person says “I’m going on a picnic and I am bringing..” then repeats what you said and then adds something that starts with a B.  You have to remember the entire list and add something each time.  It’s quite fun.  Try it.

Well anyway, today I went to a BBQ and I brought…

orechiette salad

Ok, it doesn’t start with an “A”…I am well aware.  But my name starts with an “A” so doesn’t that count for something?  However, each day leading up the BBQ I changed the menu for what I was bringing.  I couldn’t bring any dessert because I was going to a fellow baker’s house.  I could bring bread, but that was still something baked.  Now was my chance to make something savory for someone!  I pretty much played the Alphabet Game with myself until I finally settled on this wonderful summery salad.  Wanna learn how to make this simple but oh so flavorful salad?  It just so happens that I know the recipe.  Check it out.

Orecchiette salad with Pears and Bleu Cheese

adapted from Simple but Perfect Salads

serves 4


  • 9 oz/250 g dried orecchiette
  • 1 head radicchio
  • 1 head romaine lettuce
  • 2 pears
  • 1 T lemon juice
  • 9 oz/ 250 g bleu cheese, diced or crumbled
  • 1/2 cup walnuts
  • 4 tomatoes quartered
  • 1 red onion, sliced
  • 2 oz/ 55g canned corn (drained and rinsed)
for the dressing
4 T olive oil
2 T lemon juice
salt & pepper to taste
Bring a large heavy-bottom pan of lightly salted water to a boil.  Add the pasta and about 1 tspn of olive oil (to keep the pasta from sticking together).  Bring to a boil and cook until tender but still firm.  Drain, refresh in a bowl of cold water and drain again.
Chop (or tear) the romaine and radicchio and place in a large bowl.
Halve the pears and remove the cores.  A melon baller works great for this! Don’t forget to cut off the stems and butts, who wants to eat that?
Dice the pears into cubes about 1/4 – 1/2 and inch thick.  Place in a bowl and toss with 1 T of lemon juice.  We want our pears to stay fresh!  Who wants to eat a brown pear?  Since I was taking this to a BBQ, I put it into a plastic container to take with me…who wants a brown pear AND a soggy salad?
Quarter the tomatoes and slice the onions.  Put these in a separate container from the pears, or just place on top of the salad if you plan on serving this immediately.
I placed the corn, pasta and the walnuts in the bowl with the lettuce since I knew they wouldn’t oxidize.  At this point you can also add fresh basil leaves, but I am notorious for forgetting at least one ingredient and true to form, I forgot this part.  What kind of baker am I?  Who has two thumbs and forgets ingredients?  THIS GAL!
Let’s make the dressing!
Take one lemon.  JUICE IT!  Remove those pesky seeds.  Add an equal amount of olive oil.  Add salt and pepper.  TASTE!  Always taste before you serve to someone else…especially at a BBQ where you might not know everyone and need to make a good impression.   I don’t ever measure ingredients for my dressings I usually eye ball it, but if you are a measurer feel free to follow the dressing recipe at the beginning.
Once you get to your final destination, throw all the ingredients onto the radicchio salad mix.
Pour dressing over salad.  Toss and eat!
Then go back for seconds because it’s THAT good.  What!?  There’s none left?  I know, it’s because you made such a delicious dish.
Happy 4th of July!
Those who deny freedom to others deserve it not for themselves.
– Abraham Lincoln

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