(no subject)
This is our first weekend back after our long-awaited summer road trip. The trip was great - so nice to get away from it all - but as always it seemed over too soon. So this weekend we are back in Victoria - still not completely unpacked and baking in this heat.
The heat was obvious when we awoke Saturday morning. Our apartment heats up quickly because of the large East facing windows. We barely had any groceries in the house so we made a half batch of popovers with jam for breakfast. I went out in the afternoon to peruse the mall and fetch groceries. I came home with all the fixings for a tortilla soup (that could be eaten hot or as (cold) gazpacho). The inspiration for the soup came from one we had tasted in Canmore Alberta of all places. We wanted to be sure the flavour would have depth so we used 3 types of chilli powder - regular 'mexican' chilli powder that I had bought from Planet Organic, Ancho chilli powder, Chipolte chilli powder (plus a small amount of cumin). I also had bought 1 jalapeno pepper, 1 local mild hungarian pepper and one small hot pepper (can't remember the variety). The base of the soup consisted of onion, garlic, vegetable broth, canned tomatoes and frozen tomatoes (cherries that I had previously frozen). Once cooked and blended the soup was served to order over 1/2 an avocado (per serving), goat feta garnished with tortilla chips and cilantro. Perfect! We enjoyed this soup a second time (this time cold) today for lunch.
The heat was obvious when we awoke Saturday morning. Our apartment heats up quickly because of the large East facing windows. We barely had any groceries in the house so we made a half batch of popovers with jam for breakfast. I went out in the afternoon to peruse the mall and fetch groceries. I came home with all the fixings for a tortilla soup (that could be eaten hot or as (cold) gazpacho). The inspiration for the soup came from one we had tasted in Canmore Alberta of all places. We wanted to be sure the flavour would have depth so we used 3 types of chilli powder - regular 'mexican' chilli powder that I had bought from Planet Organic, Ancho chilli powder, Chipolte chilli powder (plus a small amount of cumin). I also had bought 1 jalapeno pepper, 1 local mild hungarian pepper and one small hot pepper (can't remember the variety). The base of the soup consisted of onion, garlic, vegetable broth, canned tomatoes and frozen tomatoes (cherries that I had previously frozen). Once cooked and blended the soup was served to order over 1/2 an avocado (per serving), goat feta garnished with tortilla chips and cilantro. Perfect! We enjoyed this soup a second time (this time cold) today for lunch.