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During this session, Chef Cara Tannenbaum will be demonstrating easy-to-prepare sizzling two summer cold soups for home meals or entertaining – Chilled White Gazpacho and Curried Zucchini Soup

Don’t miss this amazing and FREE opportunity to learn from an accomplished and celebrated chef from our community!

Here are the recipes from Chef Tannenbaum:

We will make a Chilled White Gazpacho and a Curried Zucchini Soup.

Both are vegetarian and easy to prepare.

Tools Needed
Vegetable peeler, kitchen knife, blender or hand-held blender, 2-quart saucepan

White Almond Gazpacho

1 head garlic
¼ cup extra virgin olive oil
1 ½ cups Marcona almonds
3 cups cold water, or grape juice
2 English cucumbers, peeled, seeded and chopped
½ pound seedless green grapes, cut in half
¼ cup sherry vinegar
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper

• Preheat oven to 350 degrees.  Cut the top ½ inch off of the top of the garlic, and drizzle with 1 Tablespoon of the olive oil.  Loosely wrap the garlic in aluminum foil, and roast until soft, tender and slightly golden, about 30 minutes.  Set aside to cool.
• If the almonds did not come pre-toasted, spread them in an even layer on a rimmed baking sheet and place in oven for about 7 minutes, until they are slightly golden.  Set aside to cool.
• Reserving a few almonds for a later garnish, place the cooled almonds in a blender.  Squeeze 4 cloves out of the head of garlic and add to the almonds.  Add one cup of the water or grape juice, and pulse until completely pureed and smooth.  This can be done in a food processor, or in a bowl with a handheld blender.
• Add the cucumbers and grapes, and process until well blended and smooth. Scrape mixture into a medium sized bowl.
• Using a whisk, add the remaining water or grape juice, the sherry vinegar and the remaining olive oil.  Season with salt and pepper to taste.
• Chill until ready to serve.  Ladle into bowls, garnish with remaining almonds and chopped chives.  Soup is fine covered and refrigerated for up to 3 days.

Chilled Curried Zucchini Soup

4 zucchini, stem and blossom ends removed, washed
2 medium yellow onions, peeled
4 Tablespoons olive oil
1 to 2 Tablespoons curry powder (to taste)
1-quart vegetable stock
1 cup heavy cream
Kosher salt
Freshly ground pepper

• Roughly chop the zucchini and the onions and set aside.
• Heat oil on medium heat.  Add the zucchini and the onions, sprinkle with salt, and on low to medium heat, cook until softened,
stirring occasionally for 5 to 10 minutes.  Add the curry powder, and stir, toasting for 2 minutes.
• Add the stock, stir, and bring up to a boil.  Turn the heat down, and simmer, for about 15 minutes, until all vegetables are soft.
• Puree soup in a blender, or a bowl with a handheld blender.
• Stir in the heavy cream and season with salt and pepper.
• Chill until ready to serve, then ladle into bowls and garnish with chopped parsley.

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