Its officially September, but I dont want to let go of summer food just yet. This summer has been filled with BBQs, grilled meats and veggies and it was always fresh and delicious. While I like fall for its comfortable temperatures and outfits (sidenote: I am at my trendiest in fall when I get to wear a leather jacket and boots. Throw on anything with that and its a quote unquote cool) I just love summertime tomatoes.

So I will just have to scoop up the remaining fresh farm tomatoes in the markets and make batches of this soup to enjoy for the next while. Cause its delicious.

While I have had gazpacho in many restaurants, this recipe from my mother is always my favorite. Its even better when she makes a batch and sends me home with a container full to last me a week! Thanks Mom!

Gazpacho

Ingredients:

• 1 large english cucumber, peeled
• 1 green bell pepper, seeded
• 1 small yellow onion
• 6 medium tomatoes, peeled
• 4-6 garlic cloves (depending on how garlicky you like it 4 still makes it quite garlicky) minced
• juice of 1/2 lemon
• 2 Tbsp olive oil
• 1/2 tsp chili powder
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 TBSP salt
• 19-oz can tomato juice
• Couple dashes of tabasco
• salt and pepper to taste

Directions:

1. Cut cucumber, green pepper, onion and tomatoes into chunks
2. In the food processor: process cucumber in pulses until finely chopped. Remove to a large bowl. Repeat with green pepper, onion and tomatoes, removing each one to the large bowl.
3. Process together the minced garlic, lemon  juice, chili powder, basil, oregano, salt and 1/2 the tomato juice. Process until smooth.
4. In the large bowl, add to this mixture to the chopped vegetables and the remaining tomato juice. Add salt and pepper and tabasco to taste.
5. Chill for at least 4-6 hours. Serve with croutons and other additions (like cucumber, mint, basil)

Recipe adpated from The Food Processor Bible

Tom YUM soup. YUUUUUUUUUM.

I impressed myself with this soupI admit it, it was a surprise.

I love when I can surprise myself, its such a treat!

Its a pretty rare occasion because you obviously cant hide what youre thinking from yourselfor can you? Hopefully Ill find out the ways of the mind in my Psychiatry rotation next month! Woohoo.

Back to how impressive this soup is.

I bought a bunch of ingredients that I thought would go well into a thai-inspired soup. I decided to be adventurous and go sans-recipe into this spicy world, thats right This is a Jennie Original.

I figured if it didnt taste good I could add so much spice that all Ill taste is the flesh of my tongue. Tasty!

Lucky for me, this soup turned out to be so full of flavor (and heat of course) that I ate the entire pot of soup in less than 24 hours. I admit, I had nothing else in my fridge to eat (student life) but regardless, this soup was one of my favorite things Ive ever made. It was full of veggies, tofu, rice noodles and the broth was spicy with a touch of sweetness. Amazing.

Taking photos of this soup got a little wacky though. My mint kept posing on my furniture and begged me to snap photos of it. How weird is that? Does your mint do that too?

Thai Tom Yum Soup

Ingredients:

• 4 cups vegetable stock (or chicken stock)
• 1 cup light coconut milk
• juice of 2 limes
• 2 pieces of lemongrass
• 2 tbsp fish sauce (can use soy sauce instead)
• 1 1/2 tbsp red curry paste (use 1 tbsp for less spicy)
• 1 tsp garlic-chili sauce
• 1 tsp sugar
• Fresh ginger, sliced (about 1 tbsp)
• 1 cup mushrooms, sliced
• 1/2 small onion, sliced
• 3 thai chilis, chopped (2 for less spicy)
• 1 small tomato, diced
• 1/2 cup bamboo shoots
• 1/2 cup mini corn
• 1/3 cup fresh basil
• 1 cup sliced tofu (extra firm)
• Rice noodles cooked (optional)
• cilantro, green onion, mint and bean sprouts for garnish

Directions:

1. In a large pot, mix together stock, coconut milk, garlic-chili sauce, basil, lime juice, fish sauce, sugar, lemongrass, and ginger. Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.
2. Stir in red curry chili paste. Add tofu, mushrooms, corn, onion, bamboo shoots and chiles. Simmer another 15 minutes. Stir in tomato and cooked rice noodles.
3. Before serving, remove lemongrass and ginger or you can eat around it.
4. Ladle soup into bowls and garnish with a handful of bean sprouts, green onion, mint and cilantro. Serve with a slice of lime.

Thai food is one of my favorite foods to eat (and cook!).

I hope you try out this soup, it really is great! Dont be scared to substitute or leave out ingredients use what you have on hand! Whatever ingredients you have left over you can use in this Thai Mango Salad!

Hope you enjoy!

– Jennie

I dont really like green soups.

Split pea, cream of broccolieek! I will RUN for the hills. (Dinner parties can get awkward when I suddenly disappear when green soup is served!)

I know its a strange statement to make is it the color greenor is it the specific vegetables used?

It may be my aversion to all things related to mucous ( yes, Im in medical school and I totally queeze at the site of mucous)if you see me, please cough the other way So I guess Im going to go with a thick soup consistency with a green color!

Since I dont like green soups, that knocks out a number of popular soups to make in my kitchen.

Orange soups thats where the money is! Give me an orange soup and Ill devour it in seconds. Ive previously made a Carrot ginger soup that was great, and now Ive made an identical looking but completely different tasting curried butternut squash and sweet potato soup.

The soup (as with most soup recipes I like) is fairly easy to put together and incredibly tasty. The spices add a hint of heat while the squash adds some sweetness. Once pureed you get a thick, smooth soup that is satisfying. I added in a dollop of yogurt when I served it. My friend (and neighbor) wasnt too keen on the yogurt idea but once she tasted it she was hooked it complements the heat of the soup well.

Curried Squash and Sweet Potato Soup

Ingredients:

• 2 tsp vegetable oil
• 2-3 cloves of garlic, crushed
• 1 small onion, chopped
• 1 cup sliced mushrooms
• 1 butternut squash, peeled, seeded and chopped
• 1 1/2 cups sweet potato, peeled and chopped
• 3 1/4 cups vegetable stock (can use chicken stock)
• 1 tsp curry powder
• 1/2 tsp ground ginger
• 1/4 tsp smoked paprika
• 1/8 tsp cumin
• 1 tbsp honey
• 1/2 cup light coconut milk (or 2% milk)
• Salt and pepper

Garnish:

• Plain yogurt
• fresh basil
• Cracked black pepper

Directions:

1. Peel, seed and chop all vegetables.
2. In a large nonstick saucepan, heat oil. Sauté garlic, onion and mushrooms until softened about 5 minutes.
3. Add squash, sweet potato, vegetable stock, ginger, curry, cumin and paprika powders. Reduce heat, cover and simmer for 30 minutes.
4. Purée in food processor or with hand blender until creamy and smooth. Stir in honey and milk, blending well. Add salt and pepper to taste.
5. Ladle into bowls and top with a dollop of plain yogurt, chopped fresh basil and freshly cracked black pepper.
6. Serve and enjoy!

Adapted from Rose Reisman Brings Home Light Cooking

Hope you try this soup out its a healthy and satisfying soup for a cold night!

– Jennie