Sweet Corn Gazpacho - Makes 2 quarts

Although tomatoes are typically synonymous with gazpacho, it is defined as a cold, uncooked vegetable soup. This variation provides a sweet, refreshing flavor bursting with color and texture.

Corn Gazpacho
2 15-¼ ounce cans sweet yellow corn with the juice
2 15-1 ¼ ounce cans creamed corn
½ cup red onion, finely diced
1/3 cup orange bell pepper, finely diced
½ cup red bell pepper, finely diced
1/3 cup green onions, finely diced
¾ cup English cucumber, finely diced
1- 1½ teaspoons garlic, minced
A dash of Tabasco sauce
1 teaspoon salt
3-4 tablespoons sherry vinegar
1/3 cup finely cilantro, chopped
1 lime cut into 8 small wedges of lime for garnish

  • Purée the corn in a blender until it is completely pulverized.
  • Place in a non-metal bowl and add the remaining ingredients. Cover with plastic wrap and refrigerate overnight allowing the mixture to burst with flavor.
  • Ladle the gazpacho into large soup bowls, flat-bottomed margarita glasses or a soup plate and garnish with a wedge of fresh lime and a sprig of cilantro. Any reserves keep well in the refrigerator for up to a week.

              Lyon Real Estate
               www.TomandNancyHarvey.com​   916  599-3018  
              © 2008 Nancy Dowd Harvey All Rights Reserved 


Zucchini Zuppa with Focaccia Crouton  - Makes 3 Quarts

To distinguish the different Italian soups, “zuppa” always contains bread of some form and “minestra” is a lighter soup that uses short pasta in place of the bread. The focaccia croutons provide the balance of flavors and texture, and are also a quintessential addition to a traditional Caesar salad.

8 tablespoons olive oil
4 tablespoons butter, softened                                                     
2 large onions, chopped
3 cups russet potatoes, peeled and diced
10 cups chicken stock
24 leaves of basil, chiffonade
4 garlic cloves, finely chopped
1 cup grated Parmesan cheese
3 teaspoons each sea salt and cracked black pepper
1 teaspoon garlic salt or to taste

  • Heat the oil and half the butter in a stockpot and sauté the onions over low heat until soft but not colored.
  • Add the zucchini to the onions and continue sautéing over low heat for about 10 minutes.
  • Add the potatoes to the pan and stir over moderate heat for 3-4 minutes, then add the chicken stock. Bring slowly to boil, cover the pan, and simmer over moderate heat for about 15 minutes.
  • Purée the soup in blender until smooth.
  • Return soup to the pot and add one half of the chopped basil, chopped garlic, and remaining butter, and Parmesan.
  • Bring to simmer until completely blended and butter fully melted.
  • Adjust seasoning to taste.
  • Ladle hot soup into bowls and top with remaining basil chiffonade.


  • ​Place a slice of crusty bread at the bottom of each warmed soup bowl and pour the warmed soup over the bread.
  • Sprinkle with Parmesan and basil.


1 focaccia bread, from bakery

  • Cut into 1-inch x 1-inch cubes and fry in hot oil over stovetop until golden brown.
  • Remove to paper towels and sprinkle with garlic salt and grated Parmesan cheese while crouton is still hot. 
  • Ladle hot soup into bowls, sprinkle with Parmesan and basil chiffonade, and top with Focaccia crouton.

Frozen Asset:

  • Flash-freeze the focaccia croutons and store in zip bag.
  • Freeze any leftover soup in zip bag or nonmetal container for up to 3 months.


  • Use the croutons for a Caesar salad and variety of soups.
  • These also make great snacks.

Lyon Real Estate
www.TomandNancyHarvey.com​   916  599-3018  
© 2008 Nancy Dowd Harvey All Rights Reserved 


Vichyssoise - Makes 3 Quarts

Vichyssoise (Vee-she-su-waa-ze) was created by Chef Louis Diat in 1917, while he worked at Ritz Hotels in Long, Paris, and New York. Originally served hot, it later was cooled and served as a refreshing cold, summer soup.

4 leeks, tender white part cut into rings. (Trader Joe's offers a package of trimmed leeks)
2 1/2 lbs. russet potatoes, peeled and cut into 2-inch cubes
1/4 cup butter
2-21/2 quarts chicken broth
1 teaspoon salt
1/2 teaspoon white pepper, ground
2 cups whipping cream

  • Heat butter in stockpot.
  • Saute pared leeks and potatoes over medium-high heat until leeks are translucent.
  • Add 2 quarts broth
  • Cover, bring to boil, then reduce heat to medium for 10-15 minutes, until potatoes are fork-tender.
  • Remove lid, set aside and cool for at least 15 minutes.
  • Ladle cooled soup into blender and puree.
  • Return the puree to stockpot, add the cream and simmer over low heat.
  • Thin the soup with more broth or thicken with more cream a little at a time until desired consistency.
  • Adjust salt and pepper.
  • Serve warm or cold with fresh minced chives

Lyon Real Estate
www.TomandNancyHarvey.com   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved