Before we get back to Patricia Wells' recipes, let me say thank you to 3SidesofCrazy, Celia, Norma and Rick and Kelly for following my blog!
Want a nice looking cool lunch with a minimum of fuss?
Patricia Wells' Provence cookbook has quite a variety of breads and soups to choose from. With the temperatures reaching higher than comfortable levels (I am not a fan of Summer heat), a chilled soup is perfect. Combine this refreshing all-natural soup with an herb bread (no knead bread - super easy!) and you have a delicious lunch.
Chilled Tomato Soup with Goat Cheese
Potage Glace a la Tomate au Fromage de Fromage de Chevre
You'll need these simple ingredients........
10 to 12 medium fresh tomatoes (about 3 pounds), cored, peeled, seeded and chopped
2 TB freshly squeezed lemon juice
1 TB extra-virgin olive oil
2 teaspoons sea salt
8 teaspoons soft goat cheese
Place soup bowls in refrigerator to chill.
In a food processor or blender, combine tomatoes, lemon juice, olive oil and salt. Puree. Transfer to a bowl and cover securely with plastic wrap. Refrigerate for at least one hour and up to 24 hours.
At serving time, reblend soup to a smooth puree with an immersion blender, food processor or blender. Pour soup into bowls. Break off a small piece of goat cheese and, with your hands, roll the cheese into a tiny ball. Place ball of cheese on top of soup in center of the bowl.
A fine accompaniment is Summer Herb Bread
Summer Herb Bread
Cake aux Fines Herbs
Ingredients you'll need...this is so simple and no kneading.
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs, lightly beaten
1 cup non fat yogurt
2 tablespoons French mustard
1/2 cup freshly grated Parmigiano-Reggiano or Swiss cheese
1/4 cup freshly chopped chives
1/4 finely minced thyme
Preheat oven to 425 F
In food processor or blender, combine all ingredients except cheese and herbs. Blend well.
Now add cheese and herbs, blend.
Pour batter into bread pan and place in the middle of the oven. Bake until golden and firm, about 45 minutes. Remove from pan and let cool on a rack.
Serve at room temperature. This will keep for 3 days.
I'm not done with this cookbook yet...stay tuned!