Wednesday, June 22, 2011
How Much Does Produce Cost in Alaska? & Blender Minestrone
I've got to wait for most of it to 'ripen,' but that will help me control myself. I've been low on produce for a few days, nursing a couple grapefruits and luckily picking from my garden.
On another note! I just LOVE tomatoes. It's always been a favorite. If you do not feel like cooking, chopping, and barely feel like chewing, I've got a great recipe for you! Almost any veggie works!
1/4 of Red Pepper
2 inch piece Zucchini
1 inch piece Red Cabbage
Couple slivers of Onion
1 Garlic Clove
Half handful Parsley (or fresh basil)
Pinch Tarragon (totally makes it)
Dash or two of oregano/basil/garlic powder/black pepper
Salt as needed
Dash of Cayenne (as finishing touch-just my thing)
Place tomatoes, parsley, red pepper and carrot in blender. Blend well, but not completely smooth, you want tiny carrot chunks.
Pulse/chop in the rest of the ingredients (so you have slightly larger chunks).
If you have a high powered blender, you can leave it on stir for a while to warm it up. Otherwise, transfer to a pot, gently warm on low heat.
This soup is a little on the thin side. Two options to thicken:
1) If you have any last season tomatoes jarred, they have this canned consistency that is great for thickening (or just use a good quality canned stewed/diced etc).
2) I like to add a touch (1/8 cup or so) of almond milk once the soup is warm and directly into my bowl (as opposed to in the pot).
SO easy. And it is very satisfying. Change up the spices to your liking. Serve with love! Shown served with my Rosemary Grissini Crackers (recipe coming soon!).