I’ll be teaching a workshop on making chilled no-cook summer soups this Saturday at the fabulous Greensgrow Farms in Kensington. No need for cooking, just a blender, bowl, knife, and board–and LOTS of seasonal vegetables, fruits, and herbs. We’ll be making these three soups:
Green Gazpacho with Grapes, Garlic, Almonds & Spinach
Golden Tomato Gazpacho with Smoked Paprika
Melon, Ginger & Yogurt Soup with Jalapeno
The recipes come from my newest book, The Soupmaker’s Kitchen, which will be published on July 1st but is available now on Amazon for preorder.
All the soups are vegetarian and two are vegan.
Click on this link for details; http://www.greensgrow.org/event/chef-aliza-green-and-the-soupmakers-kitchen-workshop/
(I have changed the program to make it a cold soups workshop so the description may not be accurate until it has been corrected. Location, pricing, and registration information stays the same.)
Participants will also receive a handy information card showing how to make delicious, full-bodied vegetable stock using kitchen scraps.
If you’ve never visited Greensgrow Farms, this is a perfect opportunity to taste their produce and get some new recipes you’ll make again and again in the hot summer months to come,