The next couple of days here in the soybean field intersect at the corner of 90 and sweaty. I am not turning on the stove if I can help it. A chicken will be put on the rotisserie tonight. We will likely begin with a chilled soup.
Chilled cauliflower soup will be made at a later date. It goes like this: saute leek, garlic, and celery in butter. When limp, sprinkle some nutmeg on top and let it bloom for about 30 seconds, then add a whole head of cauliflower broken into florettes and enough chicken broth or water to not quite cover. Simmer until good and soft, about 30 minutes. Process in ye old food processor until it’s as creamy as you can get it. If you want it smoother, run through a fine-meshed sieve to get rid of the lumps. For a really fancy touch, add a little cream. Chill for at least four hours to make sure it’s good and cold.Then add salt and pepper and dish it up. Chives or green onion tops make a pretty garnish.
Tonight calls for gazpacho. One onion, one good sized tomato, one good sized onion, and a green pepper get halved. Half of each vegetable and some garlic go into the food processor. Add enough tomato of blended vegetable juice to make a smooth puree and process. Pour into a good sized bowl, then chop the remaining veggies into bite sized pieces and add them. Chill for about an hour to let the flavors blend. Little salt, little pepper, dash of red wine or sherry vinegar and a drizzle of olive oil and you have a very fine alternative to salad, indeed.