Summer Update

An e-mail from a prospective member, who was not sure if we’re still functioning due to an inactive website, prompted me to dust this thing off and get it rolling again. So here I am.

Are you all enjoying summer? I hope yours is more fun than mine, which involves not much except working for my parents at their tax business. You probably couldn’t find a more boring job if you tried. But, money is money.

You may be asking,  how is Slow Food CU gearing up for the fall semester? Well, I’ll tell you. We have two events in the works. The first is our bi-annual informational meeting. It will be held on campus during the first or second week of classes and will feature food from the Culinary School of the Rockies – yum! If you’re on the e-mail list, you’ll be hearing more about it in weeks to come; if you’re not on the e-mail list and you’d like to be, drop a line to slowfoodcu@gmail.com. The second event is an “Eat-In” – this is a nationwide Slow Food event that all chapters will participate in on Labor Day (Sept. 7). Our version of the Eat-In will be a festive potluck! More details will arrive via e-mail in the next month or so, but for now, save the date!

My mom just plopped a brand new issue of Bon Appetit on my bed, so why not leave you all with one of its recipes?

Summer Tomato and Bell Pepper Soup
A cold soup that does not require an oven – a yummy treat for those swelterin’ afternoons.

2 1/4 cups tomato juice
1 1/3 cups finely chopped tomatoes (about 11 oz.)
1/2 cup finely chopped roasted red bell peppers from a jar
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon prepared white horseradish
1 garlic clove, minced
Generous dash of hot sauce
Salt and pepper
4 thick round slices soft fresh goat cheese
6 grape tomatoes, cut in half
2 tablespoons thinly sliced fresh basil

Combine first 8 ingredients in a large bowl; whisk to blend. Season soup with salt and pepper. Cover and refrigerate for at least 2 hours. Ladle soup into 4 bowls. Top each with 1 goat cheese slice and 3 grape tomato halves. Sprinkle with pepper and basil. Drizzle with olive oil and serve. Serves 4.

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