Gazpacho with Lemon Thyme and Smoked Paprika

"Soup," declared the French gastronomer, Grimod de la Reyniere, "is to a diner what a portico or a peristyle is to a building… not only the first part of it, but must be made in such a manner as to set the tone of the whole banquet, in the same way as the overture of an opera makes known the subject of the work."



Tomatoes, both row and cooked, play such a tremendous part in our diet that it is hard to believe that they have been in the general category of edible vegetables for only about a hundred years.

Note: If you wish to peel tomatoes, hold them over a gas flame, turning constantly, or blanch them in boiling water for minute. When cool, the skins will slip off without any trouble. Remove the stem ends. If you are planning to use the tomatoes for seasoning a dish, cut in quarters and remove the seeds.This means that you will have the essence of the tomatoes without the additional liquid that results from the cooking of the seeds.

Tomatoes, cucumber and peppers from the basis of the classic, Gazpacho soup. Add a spoonful of lemon thyme and chunky roasted cherry tomatoes for a refreshing summer appetizer. This is quite a substantial soup, so follow with a light main course, such a broiled fish or chicken.



Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 purple onion, finely chopped
• 1 cucumber, peeled, seeded, chopped
• 1 sweet red or green bell pepper, seeded and chopped
• 1-2 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. chopped fresh lemon thyme
• 2 clove garlic, minced
• 1/2 tsp smoked paprika
• 2 Tbsp. freshly squeezed lemon juice
• 1 Tbsp. freshly squeezed lime juice
• few drops of Tabasco sauce to taste
• 2 cup tomato juice
• Salt and fresh ground pepper to taste

Directions:

Place all ingredients in a food processor or blender. Blend until mixed but still chunky. Season well. Cover and chill for at least one hour before serving.

Chilled Summer Soup from Young Beets

There can hardly be a more delightful way to start a summer lunch or al fresco dinner than with a refreshing chilled soup. Borscht from Young Beets is a healthy vegetarian soup, which just good served on hot day.



Adapted from “A Platter of Figs and Other Recipes,” by David Tanis

Ingredients:

• 1 1/2 pounds beets
• 2 garlic cloves, sliced
• 1 medium red onion, sliced
• 1 bay leaf
• 2 cloves
• 1/8 teaspoon cayenne, or to taste
• 1 tablespoon sugar
• 1 tablespoons red-wine vinegar, or to taste
• 1 tablespoon olive oil
• 1 tablespoon salt
• 1/2 teaspoon freshly ground pepper
• fresh fennel
• crumbled feta for serving

Directions:

Peel and slice the beets and put them in a large saucepan. Cover with 4-5 cups water and add the garlic, red onion, bay leaf, cloves, cayenne, sugar, vinegar, oil and salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes, or until the beets are tender. Check the seasoning of the broth. It should be distinctly sweet, sour, peppery and flavorful. Correct the seasoning, adding salt and cayenne if necessary, and freshly ground pepper. Cool slightly.

Remove the bay leaf. Purée the soup well in a blender, then strain into a large bowl. Chill in the refrigerator or over ice until cold.

To serve, pour into small water glasses. Garnish with freshly ground pepper and, if desired, fresh fennel and crumbled feta.