August 23, 2008

What’s Cooking

Blender Salad Soup
Similar to a classic gazpacho. Prepare in advance and chill or make and serve right away.
4 medium ripe tomatoes
1/2 large green pepper
1/2 small onion
1 small cucumber
1 clove garlic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
2 tablespoons olive oil
3 tablespoons wine vinegar
6 ice cubes

Quarter tomatoes; seed and slice green pepper; peel and slice onion and cucumber; peel garlic.

Place vegetables and remaining ingredients except ice in a blender or food processor fitted with a steel blade. Process for about 3 seconds, until vegetables are finely chopped but not reduced to a puree.

Chill if prepared in advance. At serving time, divide soup into serving bowls and place an ice cube in each so it becomes very cold.

Serves 6

Fresh Corn Pudding
4 good-sized ears corn
4 eggs
2 cups dairy or nondairy milk
2 tablespoons melted butter
1 teaspoon salt
1 tablespoon honey

Preheat oven to 3500F.

Scrape corn from cob into a large bowl, retaining both kernels and milk. Break up kernels gently with a fork to release more milk. You should have at least 2 cups corn mixture.

Beat in eggs, then milk, butter, salt, and honey. Pour into a greased, shallow 1 1/2 quart baking dish and sprinkle paprika over the top. Place in a larger baking pan and surround with 1/2 inch hot water.

Bake about 45 minutes or until set. Remove from the water bath and let stand for 10 minutes before serving.

Serves 4
© Nikki & David Goldbeck, American Wholefoods Cuisine (Ceres Press)

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