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7 Comments
Jowi
July 20, 2014
Made this soup-and-salsa combo twice this past week and enjoyed it very much, though with a slight modification to each component that really worked for us - and maybe others will like it too:
First, if a salsa doesn't have some red onion and a birdseye chili or two in it I feel there's something missing so I added those (I dice my red onion quite finely and soak for about 10 minutes just to get rid of some of the initial raw onion harshness - more for my girlfriend's benefit than mine but it does mellow things nicely in the context of this salsa).
Second, in this recipe it suggested adding a little bit of water in the puree process just to get the right velvety smooth texture you're looking for. For my second batch, I substituted the water with 1.5oz of gin and 1.5oz dry vermouth to give the whole soup just a bit of a small kick and another herbaceous element in the mix. It was received with universal acclaim at my father-in-law's 70th birthday party so if you have no objection to a little alcohol, i thought it really brought some definition to things (I've also been known to add a couple of shots of bison grass vodka - a vodka I find too overwhelming for just about any other application - to a gazpacho I make ever tomato season....with astonishing results).
First, if a salsa doesn't have some red onion and a birdseye chili or two in it I feel there's something missing so I added those (I dice my red onion quite finely and soak for about 10 minutes just to get rid of some of the initial raw onion harshness - more for my girlfriend's benefit than mine but it does mellow things nicely in the context of this salsa).
Second, in this recipe it suggested adding a little bit of water in the puree process just to get the right velvety smooth texture you're looking for. For my second batch, I substituted the water with 1.5oz of gin and 1.5oz dry vermouth to give the whole soup just a bit of a small kick and another herbaceous element in the mix. It was received with universal acclaim at my father-in-law's 70th birthday party so if you have no objection to a little alcohol, i thought it really brought some definition to things (I've also been known to add a couple of shots of bison grass vodka - a vodka I find too overwhelming for just about any other application - to a gazpacho I make ever tomato season....with astonishing results).
Thea
June 24, 2014
I make a similar soup with a little Greek yogurt added in for protein purposes. So great for the summer! Love the idea of mango salsa on top.
Shannon R.
August 22, 2013
Seems really light to be considered a meal unto itself. I'm not vegan but am vegetarian and feel like I would be starving within a short period of time. I'm a regular reader of Choosing Raw and am honestly surprised (based on posts like how to make meal sized salads) that you would encourage people to call this anything other than a starter for something more substantial that includes carbs and protein.
Gena H.
August 22, 2013
Hi Shannon,
Does it say someplace that it's a meal? I ask because I tagged it as "soup" and "appetizer," and I don't think I mention it being a whole lunch or dinner in the column--just a delicious recipe, which is how this column is organized (around recipes, be they starters or entrees, rather than snapshots of whole meals). Did you maybe think I'd posted it as "vegan lunch"?
Anyway, to your point, I wouldn't eat this as an entire meal, either. It would be a starter or a snack. When I say "serve it as it is," I don't mean "without any other food," but rather "feel free to leave the recipe as it is (and not make the salsa that is suggested as an accompaniment)." Let me know -- if the column states that it's dinner, I'll definitely want to make a note someplace in the recipe for clarity. Thanks for your comment--and thank you so much for reading CR regularly!
G
Does it say someplace that it's a meal? I ask because I tagged it as "soup" and "appetizer," and I don't think I mention it being a whole lunch or dinner in the column--just a delicious recipe, which is how this column is organized (around recipes, be they starters or entrees, rather than snapshots of whole meals). Did you maybe think I'd posted it as "vegan lunch"?
Anyway, to your point, I wouldn't eat this as an entire meal, either. It would be a starter or a snack. When I say "serve it as it is," I don't mean "without any other food," but rather "feel free to leave the recipe as it is (and not make the salsa that is suggested as an accompaniment)." Let me know -- if the column states that it's dinner, I'll definitely want to make a note someplace in the recipe for clarity. Thanks for your comment--and thank you so much for reading CR regularly!
G
Shannon R.
August 23, 2013
I interpreted "serve it as it is" as serve it as a meal by itself. My bad, sorry. I'm glad that you took the time to respond and glad that you didn't intend for it to be a meal :)
kristen L.
August 22, 2013
Paired this with some shrimp (defeating the purpose of the vegan meal, sorry) for a great summer dinner. Refreshing and delicious!
creamtea
August 22, 2013
This looks delicious and beautiful! You don't have to persuade me to love green!
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