La bouffe entre

She's an academic librarian. He's a PhD student studying in Montreal. This blog documents the meals they make between trying to write journal articles, reading too many books, teaching, and raising baby, as well as her "Lonely Girl" meals.
Late Summer Feasts
I finally made one of Mark Bittmans’s cold summer soups that I posted about last month on the blog. On the bike ride home today I stopped by the Riverdale Farmers’ Market, and picked up all the ingredients for watermelon gazpacho. It was quite a challenge bringing a watermelon home on my bike, even though it was the smallest one the farmer I bought it from had!
I adapted the original recipe a bit, since the tomato and watermelon ingredients where stated in pounds, and I do not have a scale here in Toronto. As well, the original recipe does not call for salt. I find salt brightens all gazpacho soups.
Ingredients:
1 cup chopped, ripe and fresh heirloom tomatoes
3 cups seeded and cubed watermelon
fresh mint leaves
1 diced yellow cucumber (a heirloom variety you can get at a farmers’ market)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
Greek goat feta
salt to taste (about 1 teaspoon)
Combine tomatoes with watermelon, cucumber (don’t bother peeling it if you are using a yellow cucumber), a handful of mint leaves, olive oil and salt in a food processor. Process until chunky-smooth. Add lemon juice. Garnish your soup with crumbled feta and chopped mint.
I served this with a big slice of Mark Bittman’s no-knead fermented bread I made, slathered with pesto and warmed in the oven, and a glass of white wine.

Late Summer Feasts

I finally made one of Mark Bittmans’s cold summer soups that I posted about last month on the blog. On the bike ride home today I stopped by the Riverdale Farmers’ Market, and picked up all the ingredients for watermelon gazpacho. It was quite a challenge bringing a watermelon home on my bike, even though it was the smallest one the farmer I bought it from had!

I adapted the original recipe a bit, since the tomato and watermelon ingredients where stated in pounds, and I do not have a scale here in Toronto. As well, the original recipe does not call for salt. I find salt brightens all gazpacho soups.

Ingredients:

  • 1 cup chopped, ripe and fresh heirloom tomatoes
  • 3 cups seeded and cubed watermelon
  • fresh mint leaves
  • 1 diced yellow cucumber (a heirloom variety you can get at a farmers’ market)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • Greek goat feta
  • salt to taste (about 1 teaspoon)

Combine tomatoes with watermelon, cucumber (don’t bother peeling it if you are using a yellow cucumber), a handful of mint leaves, olive oil and salt in a food processor. Process until chunky-smooth. Add lemon juice. Garnish your soup with crumbled feta and chopped mint.

I served this with a big slice of Mark Bittman’s no-knead fermented bread I made, slathered with pesto and warmed in the oven, and a glass of white wine.

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