This vichyssoise recipe has been on my mind for ever, but for whatever reason I never managed to finalize it. I have always wanted to make a vichyssoise, but a different version from the traditional one which is made out of leeks, potatoes, milk, parsley and consumed cold.

Its origin is unclear, so I will not discuss something that we don’t know. One thing I know is that it’s delicious, no matter where it originated from.

This vichyssoise is served with a salad of asparagus placed in the middle of the plate, which gives an crunchy texture to the velvety soup. Soups are considered a meal that is supposed to warm you up, so the notion of cold soup is not very appealing to some people. Soups are so nutritious and delicious that they don’t have to be enjoyed only in winter. Here is one to enjoy cold, warm or hot. But if it’s hot, don’t call it Vichyssoise!

Ingredients

• 1 lb large asparagus (remove 4-5 asparagus from the bunch)
• 1 fennel bulb, cut in pieces (remove one piece to slice on a mandoline)
• 1/2 onion
• 1 small leek
• 2 small potatoes, peeled and cubed
• 1 cup (or 300 ml) vegetable bouillon
• 1/2 cup milk (or 150 ml) milk
• salt
• 1/2 cup plain Greek yogurt or 2 tbs heavy cream

For the salad

• 4-5 asparagus, sliced lengthwise with a potato peeler
• 1 piece of fennel (2 inches) sliced thinly with a mandoline
• 1 tsp olive oil
• 1/2 tsp lemon juice
• 1/2 tsp, roasted fennel seeds
• 2 boiled eggs, chopped
• zest of 1/2 lemon
• salt and pepper

Preparation

For the soup

Heat olive oil in a pot. Add onion and cook slowly until translucent. Add leeks and potatoes. Cook stirring for about 5 minutes. Add broth. Cook for about 20 minutes, then add asparagus. Cook for about 5 min or until tender. Adjust with salt and pepper. Using a blender, mix the soup to obtain a smooth texture. Add yogurt or cream. Let it cool and place in the refrigerator to chill.

For the salad

Bring a small pot of water to a boil. Using a mandoline cut, asparagus lengthwise to form ribbons. Cook asparagus in water for 30 seconds, drain and set aside. In a small bowl, mix all ingredients except for the eggs. Add eggs at the end.

Serve soup cold, with a spoon or two of the salad in the center.

Since spring is officially here, my mood is officially looking for some light and fresh recipes, and what’s fresher than gazpacho? Cold soups are always wonderful for hot days, and nutritious too. I wanted to keep some of the flavors of a traditional gazpacho with peppers, cucumbers and garlic but give it a vibrant green color, so I added arugula, green peppers and basil…and some creaminess by adding Greek yogurt. I really loved this gazpacho and will make it again when I have guests.

This gazpacho has no tomato, unlike the traditional Gazpacho “Andalou”, but it seems like there are so many different variations of this cold soup throughout Spain, that there is not one traditional recipe that is known to be the “right” one. So please play with it, you will not offend anyone. I still think that cuisine needs to evolve throughout times, and change to represent our modern lifestyle and current nutritional needs.

If you are interested in other gazpacho recipes, here is a watermelon gazpacho with goat cheese and a strawberry gazpacho, that are getting more popular in restaurants in France.

Ingredients for 2

• 1 green bell pepper
• 1/2 English cucumber, peeled and seedless
• 1/4 yellow onion, diced
• 1 cup arugula
• 1/2 cup basil leaves
• 3 garlic cloves
• 2 sticks celery, cut in pieces
• 2 slices white bread without crust, cut in pieces
• chili powder (to taste)
• sherry vinegar
• olive oil
• 3/4 cups water or more
• 3 tbs Greek yogurt
• a few drops of lemon oil
• salt and pepper

Preparation

Place all the ingredients in a large container, except for the yogurt and lemon oil. Let marinate for at least one hour in the refrigerator. Mix all ingredients in a blender to obtain a smooth texture. You might want to adjust the water quantity to liquefy the consistency.

Add the yogurt and mix a little longer. Drizzle with lemon oil and decorate with small diced bell pepper and paprika.

I wanted to make something quick and fresh before my trip to LA leaving tomorrow, and use that big case of strawberries I bought. After strawberry tarts, coulis, cake, crumble, the only thing I haven’t tried with strawberries is soup and salad. So here is the soup…

There is a new tendance about using fruits to make cold soups which is something I really love. For many years, I was stuck with the idea that fruits are sweet, therefore need to be eaten as a dessert or in sweet preparations. With years going by, I opened my mind to using fruits in savory preparations and not necessarily eating them as desserts. After making watermelon gaspacho, and cantaloupe-port soup, I wanted to try making a cold soup with strawberries. Et voilà, c’est prêt! Spring is coming and hopefully summer will take away the allergens and pollen.

Who doesn’t like strawberries? I think it’s the most popular fruit among kids and adults, everything about a strawberry is sexy, its heart shape, its color, sweetness, and all the wonderful desserts, with which you can make. I don’t know what I like most about this soup, its color, its sweetness, it’s texture?

I have to be honest and admit that I still haven’t found flavorful and ripe strawberries lately, they might look good, but they’re not, you need ripe and sweet ones for this gaspacho, so you might want to wait for summer if you can resist and wait that long.

Anyway, I think fruits are the best thing on earth, try this gaspacho and you’ll agree with me!

Ingredients for 4

• 1 lb strawberries, stem removed and cut in halves
• 3 well ripe tomatoes, seedless, peeled and cubed
• 1 tbs red onion, chopped
• 2 slices white bread or ideally brioche
• 2 tbs good quality balsamic vinegar, or strawberry vinegar
• 2 pinches piment d’espelette
• salt and pepper
• 1/2 cup water
• mint leaves

Preparation

In a mixing container, soak brioche with vinegar for about 30 minutes. Then combine all other ingredients except mint and water. Refrigerate for about 2 hours. Using a hand blender, mix soaked brioche with the rest of the ingredients, until obtained a purée type of texture. Add water and pass through a sieve. Decorate with mint en chiffonade and serve chilled.