Going Green (and Red)


Green Gazpacho


2 lb hot house cucumbers chopped

2 garlic cloves, smashed

2 cups coarsely chopped arugula

2 cups coarsely basil and spinach

1/3 cup fresh corn kernels

4 teaspoons extra-virgin olive oil, divided

1 tablespoon red wine vinegar, divided

1 teaspoon kosher salt, divided

1/4 cup fresh basil leaves

1 3/4 pounds green tomatoes, cored and chopped ( or Tomatillios)

1 jalapeno diced

1 large onion chopped

Step 1

Combine corn, 1 1/2 teaspoons olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt

Step 2

Place all remaining ingredients in a blender; process until smooth

step 3

Brown Corn kernels in a pan with butter and top soups with it.

I brought this soup to my friend Roberta on my street in Seaview as a gift. She loved it but said she wanted me to make another version with “no corn and no cream”. There was no cream but I looked for another version of a green soup that would meet her “requirements.” HAHA

Silky Tomato- Basil Soup


1//2 cup plus 3 tbsp

extra virgin olive oil

2 containers ( 8 oz) pre chopped onion

(I chopped my own)

3 cloves garlic.. smashed

3/4 cup unsalted vegetable stock

2 tbsp. kosher salt

1 1/4 tsp. black pepper

1 cup fresh basil leaves, divided I used a combination of Basil leaves and Spinach leaves 

So I went with  this version that used red tomatoes

 and Cherry Tomatoes

1 16 oz. pkg. silken tofu, drained

2 1/2 chopped heirloom tomatoes (about 1 1/4lb)

1 1/2 cups fresh corn kernels ( about 3 cobs)

Left corn out

(I left out the corn for my friend Roberta at her request)

6 tablespoons red wine vinegar/


Heat 3 tablespoons oil in a large saucepan over medium high heat. Add onion and garlic; cook 5 minutes stirring frequently, until softened.

Add tomato paste; cook one minute, stirring frequently, until softened.  Remove from heat; stir in 2 1/2 lbs of chopped tomatoes, stock, salt and pepper, and 1/2 cup basil.

Transfer half of the tomato mixture to blender. Process 1 minute until smooth. Pour pureed tomato mixture into bowl. Transfer remaining tomato mixture to blender; process 1 minute or until smooth. With the blender running, add 1/4 cup oil in a slow, steady stream, processing until smooth.

Return pureed tomato mixture and pureed tomato-mixture and pureed tomato- tofu mixture to pan; bring to a simmer, and cook, stirring often until heated through.

I did not add tofu but did add some red pepper  

Combine heirloom tomatoes, vinegar, and remaining 1/2 cup basil in a bowl. combine Divide soup evenly between 8 bowls.        

Drizzle remaining 1/4 cup olive oil evenly over the top.There are always beautiful sunsets in Fire Island!!! 

And Yes Mars is still there!!!!

2 comments on “Going Green (and Red)

  1. Diane Efantes Farrell says:

    GORGEOUS photos
    GORGEOUS food💕


  2. Estie Rubin says:

    Your images are amazing…it’s such a unique locale…and you have the eye for it!!!


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