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Chilled Avocado and Heirloom Tomato Soup

Recipe by Carl Schroeder, executive chef, Market Restaurant

I have a sports background. I played football and ran track in college. I liked the physical aspect of work, but I knew that being a personal trainer wasn’t going to do it for me. I like restaurants. They make sense to me because people have to eat. And I knew if I put my mind to it, I could make food better than the next guy, so I went down that path. By knowing how to create good food, you have something to sell. But you are only as good as the last plate you put out. You feel the pressure every day. And if you are a micromanager such as myself, you don’t get much sleep.

Growing up in La Jolla, I spent all summer fishing in the ocean and cooking what I caught. I remember Shake N Baking the fish I caught and it was great. I think I was nine. I ate that fish all summer long. In the winter I hunted on Palomar Mountain and on the border for quail. Gradually, I started looking in cookbooks and using blackening spices. When I was about 12, I bought a smoker from Big Five. I think in another life, I was probably a hunter and gatherer. I love it that much.

I experiment a lot. I always want to expand my knowledge so I read a ton of books. I must have hundreds of cookbooks. After a while, I can just read a recipe and do it in my head. So, I have my own style of cuisine. I was French-trained but I experiment with Latin, Asian, and Greek dishes. It’s fun and constantly evolving.

Sundays are my day off. That’s my big party day. Sometimes I cook, but usually I ask my boys (ages 8 and 12) what they want. I encourage them to cook, but my youngest only eats food with cheese on top. Sometimes we do dessert Iron Chef style. We go to the store and they run off and pick the ingredients. When we get home, I just sit on a barstool and watch, as long as they don’t do anything disastrous. I don’t know that there’s a name for what they make.

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One time, Eric mixed cream, eggs, cocoa powder, flour, and chocolate chunks. He cooked it in a sauté pan and it was sort of a leavened pancake gooey kind of thing. I was just happy that when I ate it I didn’t get sick.

When we do the Iron Chef thing it’s always a tie between the boys. I try to encourage them. They hate that it’s always a tie, but that’s how it is when you’re a dad.

INGREDIENTS

Serves 8

  • 8 cups chilled vegetable stock
  • 2 cups roughly chopped avocados (about 2 medium)
  • 4 cups roughly chopped, peeled cucumbers (about 4 medium)
  • salt, to taste
  • 4 cups heirloom cherry tomatoes, chopped
  • ½ cup finely diced red pepper (for garnish)
  • ½ cup small-dice avocados (for garnish)
  • lemon-infused oil or olive oil (for seasoning)

HOW TO DO IT

Place vegetable stock, avocados, and cucumbers in blender or food processor. Pulse until pureed. Run the puree through a fine sieve into a large bowl. This will remove any remaining pulp or seeds. Season with salt to taste. Put the soup in the refrigerator for at least an hour to chill before serving.

Ladle soup into bowls and garnish with tomatoes, pepper, avocados, and a few drops of lemon-infused or olive oil. The tomatoes and vegetables may sink into the bottom of the bowl.

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Sultan Baklava brings its kebob back to El Cajon

The Turkish bakery once again joined by its counterpart Mediterranean grill

Recipe by Carl Schroeder, executive chef, Market Restaurant

I have a sports background. I played football and ran track in college. I liked the physical aspect of work, but I knew that being a personal trainer wasn’t going to do it for me. I like restaurants. They make sense to me because people have to eat. And I knew if I put my mind to it, I could make food better than the next guy, so I went down that path. By knowing how to create good food, you have something to sell. But you are only as good as the last plate you put out. You feel the pressure every day. And if you are a micromanager such as myself, you don’t get much sleep.

Growing up in La Jolla, I spent all summer fishing in the ocean and cooking what I caught. I remember Shake N Baking the fish I caught and it was great. I think I was nine. I ate that fish all summer long. In the winter I hunted on Palomar Mountain and on the border for quail. Gradually, I started looking in cookbooks and using blackening spices. When I was about 12, I bought a smoker from Big Five. I think in another life, I was probably a hunter and gatherer. I love it that much.

I experiment a lot. I always want to expand my knowledge so I read a ton of books. I must have hundreds of cookbooks. After a while, I can just read a recipe and do it in my head. So, I have my own style of cuisine. I was French-trained but I experiment with Latin, Asian, and Greek dishes. It’s fun and constantly evolving.

Sundays are my day off. That’s my big party day. Sometimes I cook, but usually I ask my boys (ages 8 and 12) what they want. I encourage them to cook, but my youngest only eats food with cheese on top. Sometimes we do dessert Iron Chef style. We go to the store and they run off and pick the ingredients. When we get home, I just sit on a barstool and watch, as long as they don’t do anything disastrous. I don’t know that there’s a name for what they make.

Sponsored
Sponsored

One time, Eric mixed cream, eggs, cocoa powder, flour, and chocolate chunks. He cooked it in a sauté pan and it was sort of a leavened pancake gooey kind of thing. I was just happy that when I ate it I didn’t get sick.

When we do the Iron Chef thing it’s always a tie between the boys. I try to encourage them. They hate that it’s always a tie, but that’s how it is when you’re a dad.

INGREDIENTS

Serves 8

  • 8 cups chilled vegetable stock
  • 2 cups roughly chopped avocados (about 2 medium)
  • 4 cups roughly chopped, peeled cucumbers (about 4 medium)
  • salt, to taste
  • 4 cups heirloom cherry tomatoes, chopped
  • ½ cup finely diced red pepper (for garnish)
  • ½ cup small-dice avocados (for garnish)
  • lemon-infused oil or olive oil (for seasoning)

HOW TO DO IT

Place vegetable stock, avocados, and cucumbers in blender or food processor. Pulse until pureed. Run the puree through a fine sieve into a large bowl. This will remove any remaining pulp or seeds. Season with salt to taste. Put the soup in the refrigerator for at least an hour to chill before serving.

Ladle soup into bowls and garnish with tomatoes, pepper, avocados, and a few drops of lemon-infused or olive oil. The tomatoes and vegetables may sink into the bottom of the bowl.

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Here's something you might be interested in.
Submit a free classified
or view all
Previous article

Bepul Kicks footwear gearing up for local hip-hop following

National City’s 15 year-old fashion entrepreneur
Next Article

Sultan Baklava brings its kebob back to El Cajon

The Turkish bakery once again joined by its counterpart Mediterranean grill
Comments
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4S Ranch Allied Gardens Alpine Baja Balboa Park Bankers Hill Barrio Logan Bay Ho Bay Park Black Mountain Ranch Blossom Valley Bonita Bonsall Borrego Springs Boulevard Campo Cardiff-by-the-Sea Carlsbad Carmel Mountain Carmel Valley Chollas View Chula Vista City College City Heights Clairemont College Area Coronado CSU San Marcos Cuyamaca College Del Cerro Del Mar Descanso Downtown San Diego Eastlake East Village El Cajon Emerald Hills Encanto Encinitas Escondido Fallbrook Fletcher Hills Golden Hill Grant Hill Grantville Grossmont College Guatay Harbor Island Hillcrest Imperial Beach Imperial Valley Jacumba Jamacha-Lomita Jamul Julian Kearny Mesa Kensington La Jolla Lakeside La Mesa Lemon Grove Leucadia Liberty Station Lincoln Acres Lincoln Park Linda Vista Little Italy Logan Heights Mesa College Midway District MiraCosta College Miramar Miramar College Mira Mesa Mission Beach Mission Hills Mission Valley Mountain View Mount Hope Mount Laguna National City Nestor Normal Heights North Park Oak Park Ocean Beach Oceanside Old Town Otay Mesa Pacific Beach Pala Palomar College Palomar Mountain Paradise Hills Pauma Valley Pine Valley Point Loma Point Loma Nazarene Potrero Poway Rainbow Ramona Rancho Bernardo Rancho Penasquitos Rancho San Diego Rancho Santa Fe Rolando San Carlos San Marcos San Onofre Santa Ysabel Santee San Ysidro Scripps Ranch SDSU Serra Mesa Shelltown Shelter Island Sherman Heights Skyline Solana Beach Sorrento Valley Southcrest South Park Southwestern College Spring Valley Stockton Talmadge Temecula Tierrasanta Tijuana UCSD University City University Heights USD Valencia Park Valley Center Vista Warner Springs
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