I adore so many of the elements of this room, including the bones of it. The wide expanse of windows, the dark wood paneling, and the hardwood floors create a space that is warm and inviting.
I also love the curve of the desk chair, the rug underfoot, the slightly industrial fan in the corner, and the stacks and shelves of magazines and books close at hand.
The room is perfectly suited for a summer home, and if I had one, I'd love a space very much like this. I can imagine happy hours spent writing and working at the desk, coffee in hand, pausing every so often to gaze outside and relish the view.
Friday, June 26, 2009
Monday, June 22, 2009
Summer Soup {Green Gazpacho}
On a hot day, nothing makes for a better meal than a chilled bowl of gazpacho; it is a staple in our house throughout the sweltering months of the year!
As we continue to look at things to love about summer, I wanted share two of our favorite recipes for this classic Spanish soup, starting today with a Mexican-inspired variation-- Green Gazpacho.
-3 green tomatoes (3-inch diameter) or the least ripe you can find, cored and chopped.
- 1 medium-sized green bell pepper, chopped
- 1 medium (7-inch) cucumber, peeled, seeded and chopped
- 1 medium (4-inch) avocado, peeled, pitted and diced
- A handful of parsley
- A handful of cilantro
- 1/4 cup lime juice (about 2 juicy limes)
- 1 medium garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 to 2 tablespoon extra-virgin olive oil
- 1 tablespoon. red wine vinegar
- 1 teaspoon honey or sugar
- 1 cup cold water
- black pepper, to taste
- cayenne pepper, to taste
- Optional: tortilla chips for the top
Directions
1. Combine everything in a large bowl and mix well.
2. Puree the mixture in a blender or food processor, until reasonably smooth.
3. Transfer to bowl with lid and chill until very cold*
4. Serve plain or topped with tortilla chips
* For E and I, the leftovers are always enjoyed chilled, but rarely is the initial bowl enjoyed that way! Often we want to eat it immediately, so we dig right in-- room temperature and all. Also, this recipe is one that easily doubles.
I will share the second recipe, a more traditional take on gazpacho, in the coming weeks.
As we continue to look at things to love about summer, I wanted share two of our favorite recipes for this classic Spanish soup, starting today with a Mexican-inspired variation-- Green Gazpacho.
- 1 medium-sized green bell pepper, chopped
- 1 medium (7-inch) cucumber, peeled, seeded and chopped
- 1 medium (4-inch) avocado, peeled, pitted and diced
- A handful of parsley
- A handful of cilantro
- 1/4 cup lime juice (about 2 juicy limes)
- 1 medium garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 to 2 tablespoon extra-virgin olive oil
- 1 tablespoon. red wine vinegar
- 1 teaspoon honey or sugar
- 1 cup cold water
- black pepper, to taste
- cayenne pepper, to taste
- Optional: tortilla chips for the top
Directions
1. Combine everything in a large bowl and mix well.
2. Puree the mixture in a blender or food processor, until reasonably smooth.
3. Transfer to bowl with lid and chill until very cold*
4. Serve plain or topped with tortilla chips
* For E and I, the leftovers are always enjoyed chilled, but rarely is the initial bowl enjoyed that way! Often we want to eat it immediately, so we dig right in-- room temperature and all. Also, this recipe is one that easily doubles.
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I will share the second recipe, a more traditional take on gazpacho, in the coming weeks.