soup recipe

The Best Gazpacho Ever!

by Anne Maxfield on July 22, 2019

Accidental Locavore Drinking GazpachoNow that it’s time for great tomatoes, do yourself a favor and give this amazing gazpacho recipe a try. Thank me in the comments.

It’s become our go-to gazpacho, it’s so good!

After I read the description of this gazpacho in the NY Times and remembered how good it was when Chef Jose Garces made it at his house a couple of years ago,  I needed to give it a try. Use the best tomatoes and olive oil you can.Accidental Locavore Gazpacho IngredientsBest Gazpacho recipe:

  • 2 pounds of red tomatoes, cored and cut into chunks
  • 1 Italian or Anaheim pepper, seeded and cut into chunks
  • 1 cucumber, peeled and cut into chunks
  • 1 small onion, peeled and cut into chunks
  • 1 clove of garlic, peeled
  • Part of a Serrano chile, seeded and thinly sliced (optional, if you like a little heat)
  • 2 teaspoons Sherry vinegar
  • 2 teaspoons salt, more to taste
  • ¼ cup good olive oil, plus more for drizzling

Accidental Locavore Straining GazpachoCombine the tomatoes, pepper, cucumber, onion and garlic in a blender.

Blend at high speed until very smooth, about 2 minutes.

With the motor running, add the vinegar and 2 teaspoons of salt, taste and add the Serrano chile if you’re using.

The next part you might want to do in batches unless you have a big blender.

Very slowly pour in the olive oil, so the gazpacho can emulsify. It will thicken and change color, becoming more orange.

If it seems thin, keep slowly pouring in the olive oil and it will thicken up. Taste and adjust the vinegar, salt and oil as needed.

Strain and discard the solids.

Pour into a pitcher and chill for at least 6 hours or overnight. Serve in glasses with a drizzle of olive oil on the top and enjoy!

Accidental Locavore Gazpacho Close UpMy verdict: Fabulous! It took a few minutes, but the color did change and the texture and taste was perfect. You really need a blender for this – sadly, a food processor won’t give you a fine enough puree.

I didn’t have the right kind of peppers, so I seeded and chopped a couple of pepperoncini, and they worked fine.

Since you really taste the oil, be sure to use something delicious. If you wanted, a shot of vodka might be interesting.

The original recipe suggests pouring the gazpacho over ice, which I think is a good idea; even though ours had chilled all afternoon, it never tasted really cold.

And forget Christmas in July, I’m thinking about making a batch and freezing it, so it can be August in the middle of January!Accidental Locavore Gazpacho Gone





Better Broccoli Soup

by Anne Maxfield on January 8, 2015

Accidental Locavore Better Broccoli SoupAfter the disappointing batch of roasted broccoli soup, the Accidental Locavore was on a quest to find a better recipe. This one from the New York Times definitely fit the bill with broccoli and potatoes. And you think you’re being healthy, no milk or cream, but there is a good bit of butter and oil. Serves 4-6.

  • ½ cup olive oil, plus more as needed
  • 2 heads broccoli (about 2 pounds), separated into small florets
  • 2 ½ teaspoons salt, more to taste
  • 2 tablespoons unsalted butter
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • ½ teaspoons black pepper, more to taste
  • ¼ teaspoon red pepper flakes
  • ½ pound potatoes, peeled and thinly sliced
  • ¼ teaspoon finely grated lemon zest
  • 1 ½ tablespoons fresh lemon juice, more to taste
  • Grated Parmesan, to finish

Accidental Locavore Seared BroccoliIn a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with more oil and the remaining broccoli. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.

Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black pepper, red pepper flakes, and 1/2 teaspoon salt. Cook until the onions are soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.

Add lemon zest and purée soup with an immersion or regular blender, to your desired texture. Stir in lemon juice. Finish with grated Parmesan, serve and enjoy!

My verdict: Oh so much better than the roasted broccoli soup, that I couldn’t stop tasting it! I ended up running it through a blender because I was afraid the stick blender would leave soup all over the kitchen. I wish I’d kept a few small pieces of broccoli aside to give it a little more texture, but that’s a small thing. If you’re not a fan of spicy food, you might want to taste it before you (cautiously) add the red pepper flakes. Mine were pretty fresh and gave it a nice kick, but I probably added more that ¼ teaspoon to the pot. I’ve made it a couple of times and it’s definitely a keeper!



Broccoli and Parmesan Soup

by Anne Maxfield on February 20, 2014

Accidental Locavore Broccoli SoupThe Accidental Locavore saw this recipe on Food 52 recently and happened to have a nice bunch of broccoli on hand so this became lunch. You need a little over an hour to make this but most of it is for cooking the broccoli. Serves 4 to 6

  • 2 pounds broccoli, trimmed and cut into florets
  • 1/4 cup olive oil
  • 2 fat cloves garlic, peeled and smashed
  • Salt and pepper
  • 4 cups chicken stock
  • 3/4 cups grated Parmesan
  • Juice of 1 lemon
  • Croutons (optional) for garnishing

In a covered microwave-safe dish, steam the broccoli in the microwave for 3 minutes.

Heat a large pot over medium heat. Add the olive oil and garlic. After a minute or two, when the garlic starts to soften and turn golden, add the broccoli, season with salt and pepper, and stir well. Cover the pot, turn the heat down as low as it will go, and cook for about an hour, stirring occasionally, until the broccoli is soft enough that it yields when you press it with the back of a wooden spoon (it may brown a little during this process — this is a good thing).

Add the chicken stock and bring to a boil over medium-high heat. Simmer the soup for 5 minutes.

Accidental Locavore BroccoliCarefully puree half the soup in a blender or food processor. Stir the puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning. Serve and enjoy!

My verdict: Delicious! Everyone really liked this soup. It was a nice change from the usual thick, gloppy broccoli and cheese soup. Fresh and light tasting. My only regret with it was that I didn’t have much broccoli (and we were in the middle of yet another blizzard) so only made half the recipe, which was gone in a heartbeat. Maybe because I wasn’t cooking so much broccoli, mine was nice and soft in 30 minutes. If you want a vegetarian version, just use vegetable broth in place of the chicken stock. This would probably work with zucchini, cauliflower, broccoli rabe, etc. I did pop a few croutons in which gave it a nice crunch. Toasted pine nuts would also be a nice garnish. I’ve already gone out and gotten more broccoli to make another batch!





Corn Chowder With Bacon and Potatoes

by Anne Maxfield on February 6, 2014

Accidental Locavore Corn and Bacon ChowderLooking for a warm and comforting bowl of soup for a cold day? After all this snow, the Accidental Locavore definitely was! Here’s a recipe for a great creamy corn chowder put together in less than 45 minutes, with corn I froze from the overload this summer and my own bacon. Serves 4.

  • 4 strips bacon cut into 1/2″ lardons (strips)
  • 2 cups corn kernels (from 4 ears of corn if you have fresh)
  • 2 tablespoons butter (could be less if your bacon renders a lot of fat)
  • 2 teaspoons fresh thyme, finely chopped
  • 2 cloves garlic, finely diced
  • 1 small onion finely chopped
  • 1 bay leaf
  • 3 cups milk
  • 2-3 medium new potatoes peeled and cut into 1/2″ cubes
  • Salt and pepper
  • 1 small jalapeno pepper (optional), seeded and finely diced

Heat the bacon in a large pot over medium heat, stirring occasionally until crisp. Reserve 2 tablespoons for garnish, leaving the rest of it (and the rendered fat) in the pot. Add the butter, thyme, garlic, onions, and bay leaf. Cover the pot and cook, stirring occasionally over medium heat, until the onions are soft, about 6 minutes. Add the corn, milk (jalapenos, if using) and potatoes. Bring to a boil, cover and reduce to low. Simmer until the potatoes are tender, about 25 minutes.

Accidental Locavore Multi-Color PotatoesDiscard the bay leaf. Partially puree the chowder either with an immersion (stick) blender, or by taking about a cup of the chowder and pureeing it in a blender or food processor until smooth. Add it back to the rest of the soup, and stir to combine. Season with salt and pepper to taste. Serve with the bacon garnish, and enjoy.

My verdict: Since I decided at the last minute that this was what I needed for lunch, both the corn and jalapeno were frozen. Instead of dicing the jalapeno, I just dumped it in whole and removed it before pureeing the soup. It wasn’t spicy enough for my taste, so the whole thing went in the blender (and now it’s probably a little too spicy). I’ve made a vegetarian version of this, substituting a small chipotle in adobo and some of it’s sauce for the bacon (leave out the jalapeno unless you like it super-hot). If you’re clever enough to save corn cobs, cut them in half and toss them in, it adds flavor to the stock. I also added a piece of smoked pork rind that I had from making the bacon just to add some more flavor (and removed it before pureeing).