Gazpacho with Mango Avocado n Toasted Walnuts

There are some gorgeous tomatoes and cucumbers ready to be picked in my small garden and what could be more perfect than making a cold gazpacho soup for the hot weather in L.A., since I have been looking forward to make my own gazpacho every summer. I think gazpacho is such a brilliant idea for using such simple ingredients we can grow ourselves in our own backyard and turning them into the most wonderful dish that everyone is addicted to, I know I am! 

I know of those who love making gazpacho in summer have added a little of something into it and make it more enjoyable for their own personal liking. But gazpacho is still gazpacho no matter how many times the original recipe has changed, the gorgeous characteristics of great cool taste, and the freshness of those raw ingredients are still the same which probably make gazpacho the healthiest dish ever! Isn’t that awesome? Since I already have some of ripe mango and avocado sitting on the counter ready to be used, I decided to cut them up in small cubes and added into my version of gazpacho with the addition of the crunchy toasted walnuts to make it more wonderful than it already is. And for the records, you can absolutely add anything you like – you decide.

What you need:

2 medium cucumber roughly chopped (seeded, no peel)
1 large tomato, roughly chopped
1/2 cup red onion, roughly chopped
1 medium green jalapeno, seeded and chopped
2 cloves garlic
1 1/2 cups Clamato tomato cocktail
1/4 cup extra virgin olive oil
1/4 cup white or red wine vinegar
1 tsp salt
1 tsp ground black pepper
1 tsp Asian chili garlic sauce or Tabasco hot sauce
1 tbsp fresh squeeze lime juice
1 large Avocado, cubed
1 medium mango, cubed
Some toasted walnuts, roughly chopped for garnish 

How I did it:

- Add chopped cucumber, tomatoes, garlic, jalapeno, red onion into the food processor for a little more chunky soup or the blender for smooth version (I used the blender) and add half a cup of tomato cocktail juice so it easier to process. Keep pulsing until it turns into your preferred texture.

- Add the rest of clamato juice, salt, ground black pepper, chili garlic sauce, red wine vinegar, olive oil, and lime juice, stir to blend well

- Chill the gazpacho for at least 30 minutes, the longer the better - Serve chilled gazpacho soup with mango and avocado cubes and top with toasted walnut and garnish with basil leaf, if desired

Enjoy!

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Salmon-Edamame Coconut Chowder

L.A is burning up right now but as strange as I am, I crave for a bowl of some good chowder! So, I have decided to make Salmon Chowder for supper.

Instead of heavy cream, I used coconut milk and coconut oil for the more exotic summer flavor and YES, they are healthier than cream and butter.   Also, I’ve added some Edamame for no other reason but just for the love of Edamame beans.  And exactly what I was hoping for, the chowder turned out great with the light summer tastes of the coconut milk.   It's so light, tasty, and healthylicious! 

What you need:

1 12-oz Salmon fillet, skin and bone removed and cubed

1/2 cup coconut milk

3 cups chicken broth or water

1 cup potatoes cut into small cubes (any kind of your favorite potatoes)

1/2 cup carrot, cut into small cubes

1/4 cup shelled frozen Edamame beans, thawed 

1/4 cup celery chopped

1/4 cup white onion finely chopped

2 cloves garlic finely chopped

2 tbsp coconut oil or olive oil

2 tsp sugar

1 tsp salt

1 tbsp all-purpose flour

1/4 cup parsley, finely chopped

2 tsp red wine vinegar

2 tsp Tabasco hot sauce

1/8 tsp ground cumin

1/8 tsp ground black pepper

How to: 

- Over medium heat, sauté garlic and onion in coconut oil until soften, whisk in salt and flour and gradually add chicken broth

- Add carrot, celery, and potatoes and reduce heat to simmer uncovered for about 8-10 minutes until the entire vegetable are tender

- Season with sugar, cumin, black pepper, and add Edamame and salmon and let it cook for another 5 minutes or until the salmon is just cooked through

- Stir in coconut milk and turn off the heat immediately, then stir in red wine vinegar, Tabasco hot sauce and chopped parsley

Enjoy!

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The Tropical Paradise Smoothie

July is supposed to be summer already but the weather in L.A. is killing me!    For the last few weeks, the May grey and the June gloom is stretching out through July caused by those marine layer, and is stealing my warm summer.   However, the real summer has finally arrived, and I couldn’t be happier like iguana getting sunbathe! 

So, today I am making a cold non-alcoholic drink with its ability that can transport me to the tropical beach paradise somewhere in the world and imagine myself sitting on the white sand beach and let the warm wind touching my skin all day long.......  ~_~

You can think of this smoothie as a Pina Colada without alcohol (well, you can add alcohol if you think you need it more than I do!) and don’t be afraid of those coconut chunks.  They are there to make the drink more enjoyable while drinking it.   And if these combinations of the ripe mango, fresh pineapple, lime juice, and coconut won’t make you think of the tropical weather, I don’t know what will!   So, would you excuse me, my drink is getting warm!      

What you need:  for 2

1 ripe mango peeled and cut into small pieces

1 cup fresh or frozen pineapple cut into small pieces

250 ml pineapple juice

1 1/2 cup crushed ice

2 tbsp coconut flakes

1 tbsp honey

1 tbsp lime juice

Some mango cubed and toasted coconut flakes for garnish – optional

- Blend the entire ingredients together until smooth and frothy

- serve immediately with the sprinkle of toasted coconut flakes and small dice of pineapple coated with the toasted coconut flakes, thin slice of lime and mint leaf for garnish

Enjoy!

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