This soup is summer in a bowl. It is also a meal on its own, or pair with a green salade. This recipe is from Philippe’s grandmother (Mamita), Suzanne Genachte:

Place half of the following in a blender, the rest chopped in individual bowls for serving:

4 large tomatoes* (we go heavy on tomatoes, so if they are not gigantic, use 5 or 6, and usually about 2/3 end up in the blender)

1 large green pepper, remove seeds and ribs (use part red pepper for more color and sweetness)

1 large cucumber (remove seeds)

1 sweet onion (Mamita calls for Spanish, however, if a mild onion is not available, add less to the blender, and more chopped on the table)

4 slices country bread – we use Philippe’s foccacia

Blend together with 1 cup of ice (to chill quickly) and 1 cup of water (add up to 2 more cups of water to reach desired consistency and taste), 1/4 cup wine vinaigre (white or red), 1/4 olive oil, salt and pepper to taste. We add 1 fresh chile to the blender as well – jalapeno or serano – for a spicier gaspacho.

Refrigerate the soup for 1 hour or so prior to eating. Serve with the reserved chopped vegetables and bread, fresh cilantro, parsley, or basil, and Greek yogurt, sour cream, or creme fraiche.

Bon Appetit!

Wine pairing: We enjoyed this gaspacho with a Rose from southern France. Celebrate its origin with a crisp Spanish white or dry red wine. Sangria would be a fun pairing as well. Cheers!

*Tip for peeling and seeding tomatoes: cut an “X” in the bottom and drop it in boiling water for 10 seconds. Immediately place in an ice bath, let cool, peel, chop, and de-seed. Also works for peaches, nectarines, and other soft-skinned fruits.

Cook pasta (recommended: fettuccine or linguine) in boiling salted water until al dente.

While pasta is cooking, saute one small onion in olive oil until translucent. Add the kernels of 2 ears of fresh corn. Add 1/2-1 cup pesto and stir to combine. Add drained hot pasta. Toss with vegetables over low heat. Add halved or quartered cherry, pear, or roma tomatoes. (Recommended: Sungold, Juliet, Red, Yellow, or Pink Pear.) Serve topped with grated Parmigiano-Reggiano and some toasted pine nuts.

Bon Appetit!

Wine Pairing: Pesto’s bold flavors and richness work well with the higher acid, lower alcohol wines of European countries. Albarino/Alvarino, Roses, lighter reds would all pair nicely.

Use a food processor for a quick paste, a motor and pestle for a more rustic preparation.

Combine basil leaves (no stems), olive oil, salt and freshly cracked pepper, a garlic clove, 1-2 Tbsp of toasted pine nuts, 1-2 Tbsp Parmigiano-Reggiano.

Alternatives/additions: Peccorino-Romano, walnuts, parsley, etc.

Bon Appetit!

Wine Pairing: Pesto’s bold flavors make for fun pairings. On pasta, pizza, bruschetta, etc., various whites, roses, and reds all work. I tend to gravitate towards the higher acid, lower alcohol (no 14%+ new world wines here) to cut the richness of the pesto.

A dinner salade inspired by the classic Salade Nicoise. For classic Nicoise, add seared shashimi-grade tuna slices.

On a bed of salade greens add:

chopped boiled potatoes

haricots verts

sliced hard-boiled egg

seasonal vegetable – asparagus in early-mid spring, tomatoes in mid-late summer

Nicoise olives

chopped walnuts, optional

peccorino-romano, chevre, or other cheese

Dijon vinaigrette

Bon appétit!

Wine pairing: a crisp dry white (Bordeaux, Burgundy, or Loire), rose (Provence, Tavel), or light red (Cotes du Rhone) would all pair nicely with this salade.