The Only Soup I Need This Summer (Mango Crab Gazpacho)

The longer I blog, the more I recognize that "foodies" come in all varieties. This is quite a relief to me as I used to think I was missing some gene prevalent among many foodies that programs a love of dining out. Yes I'll plan a few restaurants to hit if I'm going on vacation, but most days I honestly prefer food I've cooked or baked with my own hands over anything served to me by a waiter.

Lord knows this isn't because I fancy my cooking skills better than a restaurant chef's. There's simply something magical about the process of turning simple ingredients into a flavorful, satisfying meal that I'm addicted to. Plus as a health-conscious pescatarian (who eats no meat except seafood), I'm a bit wary of restaurant dishes drowned in butter or containing hidden meat products like chicken broth.

That being said, I'm not immune to the charms of particularly excellent restaurant food. Today's mango crab gazpacho is actually inspired by a soup I sampled my first week working in D.C. It's been four years since that meal and I can honestly say I've been dreaming of recreating that gazpacho every summer since. Well I've finally done it, and while I can't guarantee it's as good as Ceiba's, it's every bit as refreshing and addictive as I remember. In fact I've already decided...this is the only soup I'll need for the rest of the summer =D.

Mango Crab Gazpacho Soup [Printable Recipe]
Adapted from mango gazpacho on Allrecipes
Serves 4 to 6

XIAOLU'S NOTES: For my vegetarian/vegan friends, feel free to omit the crab entirely or replace with some other mildly flavored protein. The flavor profile won't be the same, but it'll still be a wonderfully refreshing summer soup =D.

2 cups diced fresh mango, divided
1 1/4 cups orange juice
3 Tbsp extra-virgin olive oil
1 large cucumber, seeded and diced
1 large red bell pepper, seeded and diced
1/2 cup diced sweet onion
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced [optional]
3 Tbsp freshly squeezed lime juice
2 Tbsp chopped cilantro OR basil, plus larger leaves to garnish
1 to 2 slices wheat bread, well-toasted and crusts removed
Salt and freshly ground black pepper, to taste
1 to 1 1/2 cups jumbo lump crab, picked over

Reserve 1/3 cup each diced cucumber and bell pepper for garnish. Process ingredients from mango through cilantro in a food processor or blender until smooth. Tear toasted bread into chunks, add to food processor, and process until smooth. Transfer to a medium bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

When ready to serve, toss reserved cucumber, bell pepper, and cilantro leaves together with the crab. Pour chilled gazpacho into serving bowls or cups, then divide the topping evenly among the bowls. Direct each diner to stir the topping into the soup before eating.

Indian Night - Eggplant Curry and Easy Dal

Have you heard this month is the 3rd annual Vegan Month of Food, more commonly referred to as Vegan Mofo? For all of October, a whole buncha bloggers (most vegan but some not) have pledged to write to their heart's content about vegan food and related topics. If you're interested, you'll find additional details and a list of participants here. While I'm not participating this year (or a vegan), I love the creativity exhibited by vegan chefs. And there's no doubt in my mind that vegan food can be every bit as exciting and satisfying as any other.

Indian cuisine illustrates this point beautifully, so I dubbed last Sunday "Vegan Indian Night" in honor of Vegan Mofo. Craving one of my favorite restaurant dishes -- a mashed roasted eggplant curry -- I immediately turned to Manjula for guidance. This sweet Indian lady is known for her fail-proof vegetarian recipes and step-by-step videos to go with each one. The result? My eggplant curry held all the complex flavors of the restaurant version without the inch of oil to weigh them down.

I know pita bread ain't Indian, but humor me and pretend it's naan, k?

Rounding out this meal was a simple dal which gets a major boost from my secret weapon spice mix: panch phoran (more info and links in this post). Just one lovely whiff of these spices as they crackle and infuse the oil, and you'll swear you've been transported from your kitchen to some exotic locale. And that's just what a great meal can be: a mini-vacation right in your own home.

Baingan Bharta (Roasted Eggplant Curry) [Printable Recipes]
Adapted from Manjula's Kitchen
Serves 2 to 4

1 large eggplant
2 medium or 1 large tomato
1/2 cup red bell pepper, chopped
1 jalapeno pepper
1/4 inch piece of ginger, minced
2 tablespoons oil
Pinch of asafetida (optional)
1 teaspoon cumin seed
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon salt or to taste
1/4 teaspoon garam masala
2 tablespoons cilantro, for garnish (optional)


Prick the eggplant all over with a fork or the tip of a knife. Cook the whole eggplant either in the microwave (8 to 10 minutes until tender) or in the oven or even toaster oven (425 degrees F for about 45 minutes, rotating once or twice). Let it cool, peel off the skin, chop the eggplant in approximately 3/4" cubes and set aside.


Blend the tomatoes, ginger, and jalapeno in a blender or food processor (I heart my immersion blender for things like this!).

Heat one tablespoon of oil in a frying pan on medium high and stir fry the bell pepper for about a minute. Add the remaining oil to the pan. Once this oil is hot, add the asafetida and cumin seed. Once you hear the seeds crackle, add the tomato mixture, coriander powder, turmeric, red chili powder, and salt. Let this cook for a few minutes until tomato puree starts visibly separating from the oil.

Add the cooked eggplant pieces and let it cook on medium heat. Continue to stir and mash the eggplant as it cooks for about 8 to 10 minutes total. Lastly, add the cilantro and garam masala and gently mix it in. Serve hot with rice or bread.


Easy Panch Phoron Dal
Serves 3 to 4

1 tablespoon vegetable oil
2 to 3 teaspoons panch phoron
2 dried red chilies
1/2 cup tomatoes, chopped
1/2 cup onions, chopped
2 to 3 cloves garlic, minced
1 cup toor (tuvar) dal, rinsed and drained
(You could substitute red lentils or even split yellow peas)
5 cups water plus more if needed
Salt to taste

Heat the oil in a medium to large saucepan over medium heat. When hot, put in the dry chilies and panch phoron. Let them cook until the spices begin to pop. Now add in the garlic, onions, and tomatoes. Cook the mixture for 5 to 10 minutes or until it begins to break down and separate from the oil.

Add the cleaned lentils and water to the saucepan and bring everything to a boil. Decrease the heat to medium-low and let simmer for 30 minutes or longer, adding more water if necessary. Use a spoon or masher to break down the lentils. (You can make the dal as chunky or smooth as you want). Season with salt to taste, adding a little at a time. Serve hot with rice or bread.