There is nothing better than a creamy tomato soup made from fresh summer tomatoes. Today’s recipe “Creamy” Tomato Soup takes advantage of the roma tomato deluge and makes lunch. Since the tomatoes are more flavorful this time of year, I merely flash-roast them — about 10 or so minutes will do the trick — which keeps the oven use down to a minimum. (Sometimes, I grill them, uncut, instead, but I’ll confess that’s a bit messier.)
This recipe can be customized in all sorts of ways. You can swap out the ham for smoked turkey, prosciutto or your meat of choice. You can lose the Gruyere in favor of provolone, cheddar, mozzarella, or your favorite cheese. Vegetarians in the family? Say goodbye to the meat and hello to a hearty vegetable like grilled eggplant or sauteed Portobello mushrooms. Want to make a slimmer version? Use low-fat cheese and non-fat milk. However you roll, all you’ll need to flesh out the meal is a side salad or vegetable. These sandwiches are plenty hearty.
Gazpacho is a traditional Spanish soup, and while there are a number of variations, this one is served cold and is perfect for a hot summer dinner al fresco. Most commonly, chilled gazpacho is a blended combination of tomatoes, cucumbers, and garlic, but it’s not uncommon to see peppers, onions, and even day-old bread added to the mix.
Canned salmon is one of my favorite healthy fast-foods. When it goes on sale, you can stock up the pantry with a few cans of it, making wild salmon downright inexpensive.
There are plenty of pasta and greens recipe out there, but this one is elevated and made super-amazing by the topping of Parmesan-infused fried fresh bread crumbs. And a smidge of anchovies and red pepper flakes.
“Even if you have land to grow a large garden, one advantage of growing a few edible plants in a small space or container close to the kitchen is that it makes it easier to pull together a fresh recipe,” said Patrice Powers-Barker, an extension educator with The Ohio State University.
“If you have a preschooler or kindergartener, you’ll want a box that’s easy to open and close,” she says.
Clam or mussel, this sea creature must be well-cleaned before it’s steamed. Start by filling a large bowl with cold water. Add the mollusks and swirl them around, then lift them out of the bowl. Dump out the sand on the bottom of the bowl, refill the bowl with clean water and repeat the procedure until the bathed clams leave no sand.
Here is a gastronomic, sporting and cultural guide to the last flat-ish stage, before the Tour gains altitude again in the mountains of the Jura and Alps this weekend: