We love The Souper Girl.  Thanks to her, soups have stormed their way back into our culinary routine -- quite happily. Inspired by her leadership: this cold summer gaspacho topped with a gently-fried, panko-crusted, chèvre croquette.  The freshness of the farmer's market produce just shines through, and the creaminess of the warm chèvre creates a wonderful textural backdrop (slurp...).  Make your own this Memorial Day weekend!
Picture
The creaminess of the warm chèvre creates a wonderful textural backdrop to the bright flavors of the fresh produce in the gaspacho.
Gaspacho is the soup of summer.  This cold, tomato-based soup is refreshing and bright and can be made with a variety of the fresh produce that you'll find at your farmer's market all summer long.  Chef Pablo used a FRESHFARM Dupont Market mix in this version: Toigo Orchard's fresh tomatoes, Next Step Produce onions,  Gardener's Gourmet fresh chives, and Spring Valley Farm & Orchard's baby zucchini.  Another tip from Pablo:  fire roast the veggies and chill them before you blend-up in your soup.  This lends a lovely smokey-flavor and depth to the soup.
Beautiful sweet onions from Next Step Produce.
Picture
Picture
The fresh herbs from Gardener's Gourmet are wonderful in the kitchen.  We used a bit of this beautiful fresh chive in the soup, and as a garnish on the chèvre croquette. 
The ever-perfect tomatoes form Toigo: eat me!
Picture
Picture
Beautiful baby zucchini from Spring Hill Farm & Orchard -- 
sweet and tender.
You can make your gaspacho in a large batch and leave it in the fridge -- our experience is that it just gets better with a little "aging" and flavor marrying.  Make the chèvre croquettes a la minute and serve warm on top of the soup.  Garnish with some of the fresh chive.
Picture
The Allegheny Chèvre is perfectly suited for this:  Pablo uses about a 2 ounce slice, forms it into a "patty," dips it in egg wash, and coats it with a bit of panko.  Bread crumbs of any kind can be used.  The trick to perfect frying:  get your pan of olive oil red hot and fry one or two croquettes at a time; 2 minutes on a side.  Drain quickly on paper towel to remove excess and serve.
 


Comments


Comments are closed.