25 J U LY
To peel tomatoes, bring a pot of water to a boil. Using a sharp knife, cut a shallow X in the bottom end of each tomato. Have ready a bowl of ice water. Immerse the tomatoes in the boiling water for 15 seconds, then, using a slotted spoon, transfer them to the ice water to stop the cooking. Peel the tomatoes with your fingers or a small knife.
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GAZPACHO serves 6–8 2 tsp anchovy paste 4 cups (32 fl oz/1 l) tomato juice 3 lb (1.5 kg) tomatoes, peeled (left), seeded, and finely chopped
J U LY
2 cups (16 fl oz/500 ml) chicken or vegetable broth
serves 4–6 3 ears fresh corn, husks intact 2 Tbsp unsalted butter 1 small yellow onion, chopped 3 cloves garlic, minced
2 Tbsp olive oil
Farmer’s cheese is a crumbly white fresh cheese— basically cottage cheese that has had the whey pressed out of it. Serve this soup with cut-up jicama and carrots and guacamole.
2 Tbsp red wine vinegar 3 cloves garlic, minced Salt and freshly ground pepper 3 English cucumbers, peeled, seeded, and finely chopped 1⁄ 2
ROASTED CHILE & CORN SOUP WITH FARMER’S CHEESE
red onion, finely chopped
cup (1⁄ 2 oz/15 g) finely chopped basil, plus 2 Tbsp
1⁄ 3
1 red bell pepper, seeded and finely chopped 1 yellow bell pepper, seeded and finely chopped
1 tsp ground cumin 1⁄ 2
tsp ground coriander
1 poblano chile, roasted (page 191), seeded, and chopped 1 russet potato, peeled and finely diced 4 cups (32 fl oz/1 l) chicken broth, plus more as needed 1 Tbsp sour cream Salt and freshly ground pepper 1⁄ 2
lb (250 g) farmer’s cheese, crumbled
Preheat the oven to 400ºF (200ºC). Put the corn on a baking sheet and roast for 35 minutes. Remove from the oven and let cool to the touch. Remove and discard the husks and cut the kernels off the cobs. Set aside.
Garlic Croutons (page 61) for garnish
In a large nonreactive bowl, combine the anchovy paste and tomato juice and whisk until the anchovy paste is dissolved. Add the tomatoes, broth, oil, vinegar, and garlic and whisk until blended. Season with salt and pepper. Stir in the cucumbers, onion, and the 1 ⁄ 3 cup basil and mix well. Add the red and yellow bell peppers, reserving 2 Tbsp for garnish.
In a large, heavy pot, melt the butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the cumin and coriander and cook, stirring often, for 2 minutes to toast the spices. Add the poblano, potato, corn, and broth, stir to combine, and bring to a boil. Reduce the heat to low and simmer until the potatoes are very tender, about 25 minutes. Remove from the heat and let cool slightly.
Purée 3 cups (24 fl oz/750 ml) of the soup in a blender. Return to the bowl. Cover and refrigerate until the soup is well chilled and the flavors have married, at least 3 hours. Serve, garnished with the reserved bell peppers, the croutons, and the 2 Tbsp basil.
Working in batches, purée the soup in a blender or food processor. Return to the pot and add more broth if necessary to achieve the desired consistency. Stir in the sour cream and season to taste with salt and pepper. Serve, topped with the farmer’s cheese.
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