Bryant Terry Recipe from Vegan Soul Kitchen

I'm way obsessed with this book, my family is from the South and while I love the food, it tends to not be very healthy. When I discovered Bryant Terry I was elated, it was like I dreamed him into life. He incorporates all the flavors, veggies, fruits etc that I love into practically indescribable feasts. It's not the same as my Grandmother's but it magically reminds me of her food, without me hearing my thighs and heart enlarging. I love it.

Anyways, I have ADHD in the kitchen AND I'm a germ-phobe. This recipe is actually very quick, but I get distracted. My crackberry goes off, I go check it, wash my hands, get back to work. I want to change the music, go fiddle with my ipod, wash my hands, get back to work. My crackberry goes off again... you get the point.

Today I made Chilled Heirloom Tomato Soup with Cucumber Salsa and Toasted Peanuts.

I love love love Heirloom tomatoes and couldn't be happier that they're just coming into season. This will no doubt be my favorite recipe this summer, easy to transport to the sand too.

I'm thinking I will play with this all summer, I can use meyer lemons instead of a standard lemon, a sweet onion instead of a red, maybe do a mango salsa. I will definitely experiment with different heirloom varities :)

Buy the book. You will be so inspired.

Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine


Cucumber Salsa



1 large cucumber peeled, seeded and diced.
1/2 cup diced red onion
1 garlic clove, minced
2 teaspoons of fresh basil, minced
Juice of 1 lemon
1/4 teaspoon coarse sea salt
1/2 teaspoon paprika
2 teaspoons of extra virgin olive oil

Combine all ingredients in a bowl, set aside.

Chilled Heirloom Tomato Soup

3 1/2 pounds of heirloom tomatoes (preferably a single variety), cut into 1 inch slices
2 teaspoons of coarse sea salt

In a large bowl toss the tomatoes with 2 teaspoons of salt to enhance their flavor and help release their juice. Cover and set aside for 30 minutes. Then add the tomatoes to a blender and puree, then chill.



Toasted Peanuts



1/2 cup toasted peanuts for garnish
heat on baking sheet in oven at 325 for 5-7 minutes



To serve, ladle the soup into bowls, transfer a heaping tablespoon of cucumber salsa to each bowl and finish off with a heaping tablespoon of peanuts for garnish.

BTW my favorite olive oil is local, Adam's Ranch, he has lots of varietals, I pick it up at the Wednesday, Santa Monica Farmers Market.



*All the veggies/herbs I used were organic and bought at the Hollywood Farmers Market yesterday.