S.O.S. Avocado-Corn Chowwwwwdah

Sorry everyone, it has been way too long since my last post.  I started a new job and therefore viable  blogging time is limited.  Before the weather got too chilly, I wanted to do one last chilled soup for my S.O.S. (soups of summer) series.   Hope you enjoy this chilled chowder with a latin flare, and stay tuned soup season is upon us!  More is to come.

Avocado-Corn Chowder with Grilled Chicken
Serves 4
*adapted from Cooking Light

Ingredients
2 ripe avocados, divided
1.5 cups water
1/2 cup fresh orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp pepper, divided
1/4 tsp ground red pepper
12 oz skinless, boneless chicken breast
1 tsp olive oil
1.5 cups fresh corn kernels (3 ears)
1 cup chopped red bell pepper
1/3 cup chopped green onions
4 lime wedges

Peel and coarsely chop 1 avocado. Place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4tsp pepper, and the red pepper.

Blend until smooth. 

Place in freezer to chill while chicken cooks.

Preheat oven to 375, place chicken on a baking sheet and cover with olive oil, salt, and pepper.  Cook until fully cooked, about 20 minutes.  Let chicken stand 10 minutes. Cut or shred into bite sized pieces.

Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. 

Spoon chowder into bowls. Top with chicken. Serve with lime wedges.

S.O.S. Cantaloupe Tonight!

This week for S.O.S I made cucumber gazpacho with cantaloupe and scallops.  This summery dish was sweet and spicy and guaranteed to tickle your taste buds!

Cucumber Gazpacho with Cantaloupe and Scallops

Serves 4

*adapted from Epicurious

Ingredients

2 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions, coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, tarragon, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped

1 small shallot
3 tablespoons extra-virgin olive oil
1/4 cup plain Greek yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon siracha
1/4 pound scallops

1 cup cantaloupe, cut into small dice

Directions
In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. 

Stir in salt, pepper, and siracha, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.

Heat a skillet with olive oil.  Sear scallops, about 1-2 minute on each side.  

Allow to cool then dice.  In a  small bowl, stir together scallops and remaining cucumbers, herbs, and salt.

Fold cantaloupe into soup. 

Divide soup evenly among 4 chilled bowls and top each with dollop of scallop mixture. Serve immediately.

S.O.S. Tastes of India

On the third installment of SOS, I am bringing you a tasty Indian soup, in anticipation of my trip to India. I was inspired by the farmers market, where I got fresh fennel, chives, and garlic. Hope you enjoy.

Chilled Indian-Spiced Tomato Soup with Crab Meat
Serves 4
*adapted from Epicurious

Ingredients
Spice mix
1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/2 teaspoon yellow mustard seeds
1/2 tablespoon ground coriander
1/2 teaspoon ground black pepper

Soup

3 tablespoons extra-virgin olive oil
1 cups chopped celery
3/4 cups chopped onion
1/2 cup chopped carrots
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, chopped
1/2 pound red bell peppers, chopped
1 cup chopped fresh fennel bulb
1 1/2 pounds plum tomatoes, diced (about 4 cups)
1 1/4 cups water
1 1/4 cups tomato juice
1 can garbanzo beans
2 teaspoons (about) hot pepper sauce

Garnish
Crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives

Directions

For spice mix:
 Toast the cumin, fennel, and yellow mustard seeds in a heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes.

Cool in skillet. Transfer to spice mill and grind finely. Add ground coriander and black pepper to the mixture.

For soup: 
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes.

Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat.

Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes.

Add water and tomato juice and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes.

Add ground spice mix; return soup to boil. Add half of the garbanzo beans. Remove from heat; cover and steep 20 minutes.

Using an immersion blender, purée soup until smooth. Season soup to taste with hot pepper sauce, salt, and pepper. Add the rest of the beans and refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.