Cheers to another great dinner!
![Picture](/uploads/3/9/1/6/3916068/751701.jpg)
We gathered at Diva E's apartment to celebrate the abundance of fresh summer vegetables (and fruit). On the menu - chilled summer soups, risotto, salad, blueberry cobbler, and delicious wine n strawberries. Everyone agrees - we are good at this!
Chilled Avocado Soup Shots with Spicy Breadcrumbs
Courtesy of bon appetit.
Ingredients:
1 large ripe avocado - halved, pitted, peeled & diced
1 1/2 cups vegetable broth (I used chicken broth)
1/4 cup heavy whipping cream (I used 1/8 cup skim milk and 1/8 cup sour cream)
2 T fresh lime juice
1 4x4-inch slice soft white sandwich bread
1 T butter
3/4 tsp. paprika
1/4 tsp. cayenne pepper
Preparation:
Place diced avocado in a blender. Add broth, whipping cream and lime juice. Puree until smooth. Cover and chill at least 2 hours.
To prepare breadcrumbs, grind bread in a food processor (it helps if it's a little bit dried out first). Melt butter in a medium skillet. Add breadcrumbs to skillet, stir until golden, about 1 minute. Add paprika and cayenne, stir until crumbs are crisp, about one minute longer.
Pour cold soup into 8 1/3-cup glasses. Sprinkle each serving lightly with breadcrumbs.
Ingredients:
1 large ripe avocado - halved, pitted, peeled & diced
1 1/2 cups vegetable broth (I used chicken broth)
1/4 cup heavy whipping cream (I used 1/8 cup skim milk and 1/8 cup sour cream)
2 T fresh lime juice
1 4x4-inch slice soft white sandwich bread
1 T butter
3/4 tsp. paprika
1/4 tsp. cayenne pepper
Preparation:
Place diced avocado in a blender. Add broth, whipping cream and lime juice. Puree until smooth. Cover and chill at least 2 hours.
To prepare breadcrumbs, grind bread in a food processor (it helps if it's a little bit dried out first). Melt butter in a medium skillet. Add breadcrumbs to skillet, stir until golden, about 1 minute. Add paprika and cayenne, stir until crumbs are crisp, about one minute longer.
Pour cold soup into 8 1/3-cup glasses. Sprinkle each serving lightly with breadcrumbs.
Creamy Basil Zucchini Soup
![Picture](/uploads/3/9/1/6/3916068/8630731.jpg)
Courtesy of Sunset Magazine
Ingredients:
1 T olive oil
1 large onion, diced
2 lbs zucchini, sliced in 1/4-inch rounds
4 cups chicken broth
1 cup loosely packed basil leaves, washed and stemmed (plus a few for garnish)
2 T sour cream
1/4 tsp. chili powder
Preparation:
Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes. Add chicken broth and basil leaves. Simmer for 20 minutes. Puree' soup in batches in a blender. Add sour cream and chili powder.
Divide the soup among bowls and garnish each with a spring of chili powder and a few basil leaves.
Makes 4-6 servings.
Ingredients:
1 T olive oil
1 large onion, diced
2 lbs zucchini, sliced in 1/4-inch rounds
4 cups chicken broth
1 cup loosely packed basil leaves, washed and stemmed (plus a few for garnish)
2 T sour cream
1/4 tsp. chili powder
Preparation:
Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add zucchini and cook another 2 minutes. Add chicken broth and basil leaves. Simmer for 20 minutes. Puree' soup in batches in a blender. Add sour cream and chili powder.
Divide the soup among bowls and garnish each with a spring of chili powder and a few basil leaves.
Makes 4-6 servings.
Citrus Salad Dressing
- 1/4 cup red wine vinegar
- Juice of one large orange
- Salt and pepper to taste
- 1/2 cup olive oil
Blueberry Cobbler
![Picture](/uploads/3/9/1/6/3916068/9651594.jpg)
Ingredients:
3 cups of fresh blueberries
3 T of white sugar
1/3 cup of orange juice
1/4 tsp. ground cinnamon
2/3 cup of all purpose flour
1/4 tsp. of baking powder
pinch of salt
1/2 cup of butter
1/2 cup of white sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
Directions:
1. Preheat oven to 375 degrees F.
2. Mix OJ, Blueberries, sugar and cinnamon in 8x8 pan.
3. Mix flour, baking powder, cinnamon and salt in small bowl and set aside.
4. In medium bowl, cream butter and sugar until light and fluffy. Beat in vanilla and egg. Gradually add four mixture and stir until ingredients are combined. Drop batter onto blueberry mixture and try to cover as much as possible.
5. Bake for 35-40 minutes until topping is golden brown and filling is bubbling.
6. Serve with vanilla ice cream!
3 cups of fresh blueberries
3 T of white sugar
1/3 cup of orange juice
1/4 tsp. ground cinnamon
2/3 cup of all purpose flour
1/4 tsp. of baking powder
pinch of salt
1/2 cup of butter
1/2 cup of white sugar
1 egg
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
Directions:
1. Preheat oven to 375 degrees F.
2. Mix OJ, Blueberries, sugar and cinnamon in 8x8 pan.
3. Mix flour, baking powder, cinnamon and salt in small bowl and set aside.
4. In medium bowl, cream butter and sugar until light and fluffy. Beat in vanilla and egg. Gradually add four mixture and stir until ingredients are combined. Drop batter onto blueberry mixture and try to cover as much as possible.
5. Bake for 35-40 minutes until topping is golden brown and filling is bubbling.
6. Serve with vanilla ice cream!