Strawberry and Tomato Gazpacho

We live in a perfectly small house with a small kitchen. We bought the house back in January, knowing within 10 minutes on a quick lunch break that it was the one. The only catch was it didn't have a dining area at the time. The kitchen is tight enough without adding a small table, so we've started renovating the sunroom into a dining space that, thankfully very soon, will be temperature controlled. 

If you're a small kitchen/house owner, you know you've got to get pretty creative with storage sometimes. Most of our appliances and bulk foods are on open shelves in the basement (because honestly, walking downstairs to get the waffle maker means I've earned those waffles), we use shelf risers in the cabinets to take advantage of vertical space, and we've gotten into the habit of washing and drying dishes after every meal. Life without a dish washer is an adjustment, and drying dishes rather than letting them air-dry is as well, but I love walking into the room and seeing clean countertops. It's like an invitation to get started on a new meal. Another thing about a small kitchen though, is that in the heat of summer, it's hard to justify firing up the oven or doing a lot of stovetop cooking. This summer we're destined for many nights of outside grilling and lots of salads and gazpacho. But who's complaining, I'm looking forward to it. Gazpacho is both raw and cold, not unlike a smoothie. It's perfect for summer when you're craving lighter foods full of fresh garden vegetables and fruits. Gazpacho often includes stale bread to further thicken it. If you're inclined, add about half a cup of 1-inch pieces of stale white/country bread as you blend. -Mallory

Strawberry and Tomato Gazpacho
1 1/2 pound strawberries, tops removed
1/2 pound tomatoes, cored and roughly chopped
1/2 English cucumber, peeled
1 red bell pepper, seeded and chopped
1 shallot, skin removed and roughly chopped
2 garlic cloves, skins removed
1/3 cup almonds
1/3 cup olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
goat cheese, basil, and black pepper for garnish

Combine tomatoes, strawberries, cucumber, bell pepper, shallot, garlic and almonds in a blender and blend until smooth. Stream in olive oil, balsamic vinegar and salt. Refrigerate the gazpacho for a few hours before serving. Garnish with goat cheese, basil leaves, and freshly ground black pepper.

Ginger & Coconut Split Pea Soup

I'm back in Springfield after a wonderful week in Long Beach for the United States Barista Championships. It was a remarkable event filled with extraordinary coffee (and people!) and I thoroughly enjoyed time spent sensory judging the barista competition. I look forward to sharing inspiration from some of the drinks I experienced in future recipes!

That said, it's really nice to be back home and the quickest way that I acclimate is to spend time in the kitchen. It helps me refocus, plus there's something so soothing about cascading slowly through the grocery aisles and planning out recipes for the week. After saying farewell to a week in California sunshine, I wanted to greet the midwest and its lingering winter snow with one of my favorite comfort soups. I rather enjoy split pea soup and I like to lighten its heaviness with coconut milk and fresh ginger. It's still satiating as ever and the flash-fried carrots and toasted coconut make for a nice crunchy garnish. - Mallory

Ginger & Coconut Split Pea Soup
2 tablespoons olive oil
1 yellow onion, chopped
2 large carrots, chopped
3 celery stalks, chopped
1 leek, chopped
1 tablespoon garlic, chopped
3 tablespoons fresh ginger, chopped 
1 pound dried green split peas
6 cups vegetable broth
1 14-ounce can coconut milk

Fried Carrot Shavings & Coconut Shreds, for garnish 
3 carrots, shaved 
1/2 cup vegetable oil
2 tablespoons flour 
1/2 cup unsweetened coconut shreds

Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and leek. Cook until the onion is translucent, about 10 minutes. Add garlic and ginger and cook for 2 minutes until fragrant.

Rinse and sort the dried split peas. Add split peas, vegetable broth and coconut milk to the pot and stir until well combined. Bring soup to a soft boil then lower heat to a simmer and cook until the split peas are cooked through, about 30 minutes. Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender, working in batches if needed. 

For the carrot shavings, heat vegetable oil in a saucepan over medium high heat. Coat carrot shavings with flour then fry for 2 minutes until the edges begin to crisp. Remove from oil and drain on a paper towel to cool. 

Lightly toast coconut shreds in a small skillet over medium heat. Remove from heat as they begin to turn light brown. 

Curried Cauliflower Soup

Spice-forward meals are incredibly satisfying in the bleak of winter once the holidays have passed and routine kicks in, or as it often happens, head colds make their rounds. This soup is simple and straightforward for those winter days when cooking needs to be uncomplicated. I like this soup and similar variations as a dinner option early in the week and leftover for workday lunches thereafter. If you're feeling unwell, trade the vegetable broth for chicken broth. Also, you can always substitute leeks for shallot or onion, but the mild flavor of leeks works well with the cauliflower and this is the season where their at their best. 

Curried Cauliflower Soup
Serves 4-6
1 teaspoon olive oil
1 teaspoon butter
1 cup leeks, a mix of white and green parts, chopped
a pinch of salt
1 head cauliflower, 1-1/2 pounds, chopped into small quarter size florets
2-3 tablespoons red curry paste
1 14oz can coconut milk
1 cup vegetable broth
2 cups water
For serving: lime juice, sesame oil, cilantro

Heat olive oil over and butter over low heat. Add leeks and season with a pinch of salt. Sauté for 10 minutes then add cauliflower. Sauté leeks and cauliflower together for 20 minutes, stirring occasionally. Stir in curry paste, coconut milk, broth and water, making sure to fully dissolve curry paste. Bring to a low boil and simmer for 10 minutes, until cauliflower is tender. 

Remove from heat and let cool before blending. Blend using either an immersion blender or a standard blender. Serve hot and garnish each bowl with fresh lime juice, a drizzle or sesame oil and chopped cilantro.

-Mallory