• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Six years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Jeanne Grieger’s Pink Sum­mer Gazpacho

  Jeanne Grieger’s Pink Sum­mer Gazpacho

  1 cup sliv­ered almonds or pine nuts
  2 pieces white or wheat bread or 1 cup bread­crumbs
  2 cans plum toma­toes
  1/2 long hydro­ponic cucum­ber, or two small kir­bys, sliced
  1/2 cup veg­etable oil
  1/2 cup cider vine­gar (you can use bal­samic but it will change the color of the soup)
  1 tbsp ground cumin
  1 tbsp ground cloves
  1/2 tsp chili pep­per or cayenne
  salt and pep­per to taste
  2 cups chicken broth
  1 cup half and half
  1 avo­cado, cut in small bite-size pieces

  Pul­ver­ize the almonds or pine nuts in a Cuisi­nart, then whiz in the bread. Add the toma­toes, cucum­ber, oil and vine­gar and spices and pul­ver­ize until smooth. Pour into a very large bowl and add the chicken broth and half and half and blend well. Taste it and add more of what­ever spices or salt you think is needed. Chill thor­oughly and serve with a lit­tle group of avo­cado pieces mounded in the cen­ter. Deli­cious, and so good for you! If you like a more ele­gant soup, you can peel the cucum­ber first, or you can strain the soup. But I find the green bits and the nutty bits are very nice.

  read the rest of this recipe

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