Archives for posts with tag: hanapepe salt

summer meets fall by combining delicious sweet tomatoes and vibrant red kuri squash. i’ve also added a bit of madras curry to give it a little bit of heat. i know it was a bit crazy to make soup on a hot so-cal september day, but the colors of these beauties inspired me.


  • 4 tbsp unsalted butter
  • 1 1/2 onion, diced small, about 2 1/2 cups
  • 3/4 cup carrots, diced small
  • 2 tbsp garlic, minced
  • 2 1/2 to 3 lbs red kuri squash, skin removed, seeded, and cut into 1-2 inch chunks
  • 2 tsp of madras curry powder
  • 4 cups chicken stock (or vegetable stock to make it vegetarian)
  • 6-7 medium tomatoes, seeded (reserve juices, strained of seeds), roughly chopped
  • 2 tsp of thyme, plus extra for garnish
  • pinch of cayenne
  • s+p to taste (i ended up using about 2 tbsp of coarse hanapepe salt and at least a dozen grinds of a pepper mill)
  • crème fraîche, as garnish
  • 1 cup half + half (optional)

yield: 8 cups, 4-6 servings


melt the butter in a large heavy bottomed pan, such as a dutch oven.

add onions and carrots, and a touch of salt. let cook until the onions are soft, about 5 minutes.

add garlic and stir until fragrant, about 30 seconds. then add the squash and stir to combine. cook, stirring occasionally, until a slight brown fond starts sticking to the bottom of the pan.

add the curry and cayenne. stir to combine.

add the reserved tomato juice and stock. use a wooden spoon to remove any fond from the bottom of the pan. add some s+p. i added about 1 tbsp of hanapepe salt and several cranks on the pepper mill at this point.

bring to a boil. reduce to a simmer. add the tomatoes and thyme. let cook about 20 minutes, or until the squash is soft.

purée until smooth. i use a hand blender for sheer ease, but a regular blender will work, just make sure you do it in batches and don’t over fill.

taste and add any additional s+p at this point. i added another few cranks on the pepper mill and probably another tbsp of hanapepe salt. then i allowed the spices to meld a little while longer on low heat.

there are a few finishing options. add a dollop of crème fraîche, and a pinch of thyme for garnish.

to add creaminess all the way through, turn off the heat and add 1 cup of half + half. if saving some for the next day, or freezing it, hold off on adding the cream until slowly reheating it.

also, one of my favorite things is grilled cheese and tomato soup, and this makes a wonderful alternative to a mainstay meal.



it’s tomato season! that, and our national heat wave, makes me think of delicious and refreshing gazpacho. i can’t remember how old i was (probably early teens?) when i first learned of cold soup. i was with my dad in nyc during an especially hot summer, and gazpacho was on the menu. he told me that it can vary depending on the freshness of the tomatoes, ingredients used, and done wrong will just taste like salsa, or worse, like cold campbell’s soup. i was intrigued. i ordered it, and it was amazing.

as a cook’s illustrated recipe tester, i made their authentic spanish gazpacho last year and fell in love with the recipe. it reminded me of that first time. they have adjusted it a bit from the test version, and it can be found on the america’s test kitchen website as creamy gazpacho andaluz. there is also a video.

i have made a couple of minor changes:


  • 3 pounds ripe tomatoes, cored
  • 1 medium cucumber, peeled, halved and seeded
  • 1 medium green pepper (i used a sweet hungarian this time, which is white in color, and like a milder green pepper, but depending on your taste any type of bell pepper will work.)
  • 1 small red onion, peeled and halved
  • 3 medium garlic cloves, peeled and quartered
  • 1 small serrano chile, stemmed, halved lengthwise (and seeded if you don’t want as much heat.)
  • 2 tbsp hanapepe salt (i prefer the smokiness of hanapepe, but pink hawaiian or sea salt are good substitutes.)
  • 1 slice high-quality sandwich bread, crust removed, torn into 1 inch pieces
  • 1/2 cup extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 2 tbsp finely minced parsley, cilantro, chives or basil
  • fresh ground black pepper
  • avocado, sliced thin for garnish
  • sour cream, for garnish

roughly chop 2 pounds of the tomatoes, half of the cucumber, half of the bell pepper, and half of the onion. put them in a large bowl with the garlic, chile and 1 1/2 tbsp of the salt. toss until mixed well. set aside.

cut up the remaining tomatoes, cucumber, and pepper into 1/4 inch dice. mince the remaining onion and add to the diced vegetables. toss them with 1/2 tbsp of salt and transfer to a fine-mesh strainer set over a bowl to collect the juices. set aside for 1 hour.

transfer drained diced veggies to a medium bowl and set aside. add the bread pieces to the exuded liquid and let soak for 1 minute. add the soaked bread and any remaining juice to the rough chopped veggies. toss to combine.

transfer 1/2 the veggie-bread mixture to a blender, or food processor, and process for about 30 seconds. then, while blending, slowly drizzle 1/4 cup of the olive oil into the mixture. strain the soup through a fine mesh strainer into a large bowl, or container you are able to cover. using a rubber spatula press the soup through the strainer, until you are basically left with any left over veggie chunks or skin, and discard.

repeat with the remaining veggie-bread mixture and 1/4 cup olive oil. stir in the vinegar, minced herb, and 3/4 of the diced veggies. season to taste with more salt if needed, and black pepper.

cover and refrigerate preferably overnight (or at least 2 hours) to allow the soup to chill completely, and let the flavors develop. serve with remaining diced veggies, avocado, and sour cream as garnish.

i have had bad gazpacho, but nothing as bad as cold campbell’s soup. though, i have to wonder if you have good ingredients and a good recipe, how can it be bad? really.


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