Summer Means Freshness and Flavor

         by Brit Elders

Garden Fresh Gazpacho Soup

This soup is packed with vitamins. It is so refreshing on a warm day that I like to keep it on hand. Try it in mid-afternoon as a quick-pick-me-up meal. If I am out of the office, I take it along in a thermos because it gives you a sustained boost of energy.
♣ 6 ripe Tomatoes, quartered
♣ 1 large Onion, chopped
♣ 2 medium Green bell pepper, seeded and chopped
♣ 2 large Carrots, shredded
♣ 2 cloves Garlic, chopped
♣ 1 tsp. Chili powder
♣ 1/2 tsp. Tabasco
♣ 3 tbs. Olive oil
♣ The juice of one lemon
♣ Feta cheese to garnish

Sliced almonds Place all ingredients except carrots and bell pepper in a food processor or blender. If you use a blender you will need to divide the ingredients to puree them (blender does not hold enough) Process until smooth. Pour the mixture into a large serving bowl Stir in the bell pepper and carrots Ladle into bowls Garnish with feta cheese and/or sliced almonds

Banana Leaf Steamed Salmon Salmon
6-7 oz cut 4 each Season with salt and ground pepper fresh herbs (parsley,thyme,chives)
♣ Steamer:
♣ 2 cup sake
♣ 2 cups water
♣ 2 inches ginger,rough chop
♣ 2 each lemongrass,brused and chopped
♣ 1 sheet Banana leaf
♣ Quinoa: 1 part quinoa
♣ 4 parts water, salt, white pepper
♣ Tomato-makrut nage:
♣ 1 large can tomato juice
♣ 2 stalks lemongrass, washed, crushed, and chopped
♣ 4 inches ginger, washed and sliced
♣ 8 each makrut lime leaves,torn
♣ 0.5 cup sake
♣ to taste lime monin (type of lime syrup)

Combine all ingredients except quinoa and banana leaf in pot below steamer tray. Line steamer tray with banana leaf. Place salmon on leaf to steam till done. About 6 minutes for medium rare.

Wash quinoa well. Lightly toast quinoa in pan. Cover with ample water. Season with S&WP. Cook till tender but al dente. Strain and hold warm.

Tomato-Makrut Nage: Combine ingredients in large sauce pot. Infuse over low heat for 40 minutes. Set-up half moon strainer with coffee filter. Strain. Adjust seasoning with salt and lime syrup.

5 each makrut lime leaves, minced Add to tomato water.

Garnish: Banana leaves folded into Japanese fan Sugar snap peas, tomatoes and baby carrots

To assemble, in a large entree style bowl, pour makrut lime-tomato water. In the center, place the quinoa, place salmon on top and garnish with vegetables and banana fan

More information about Brit Elders is available on www.shirleymaclaine.com