Learn to make Chef Arturo Boada’s decilious gazpacho soup from scratch, courtesy of Erin Hicks‘ latest collection of recipes from Houston’s favorite restaurants, Houston Soups & Sips, now available for sale.
Hicks’ latest entry into her Houston Classic cookbook series celebrates the tasty broths and flavorful soups of the city’s finest kitchens.
The book features 60 of the most sought-after soup recipes from the city’s favorite restaurant kitchens, along with wine and beer pairings for all.
We’re pleased to present an excerpt from the book, featuring Chef Arturo Boada’s gazpacho soup from his West Houston restaurant, Arturo Boada Cuisine.
Recipe for Boada’s Gazpacho Soup
Chef Arturo Boada is a Houston legend who spoils everyone at his namesake restaurant, just off of Voss Road. The super fresh seafood, pastas, salads and more from the sparkling kitchen, makes us very happy.
Recipe Notes: Cholula is a Mexican hot sauce readily available at most grocery stores, or you can substitute your favorite hot sauce.
- extra-virgin olive oil – 2 Tbsp
- garlic, chopped – 1¾ Tbsp
- white vinegar – ¼ cup
- black pepper, finely ground – ½ Tbsp
- salt – 2¼ tsp
- cucumber, peeled, diced – 1 lb
- Cholula hot sauce – 1 Tbsp
- lime juice – 1 Tbsp
- whole, peeled tomatoes (28-oz) – 2 cans
- water – 1½ cups
- soda water – 1 cup
- croutons – for garnish
- red onions, diced – for garnish
- red bell pepper, seeded, finely chopped – for garnish
- egg yolks, cooked, finely diced – for garnish
- chives, finely diced – for garnish
- egg white, finely diced – for garnish
Combine all of the ingredients expect for the garnishes in a large bowl and mix well.
Puree the mixture in batches in a blender.
Refrigerate for at least 30 minutes.
Ladle the soup into bowls.
Garnish with croutons, red onion, red bell pepper, egg yolks, chives and egg white, either, or on top of the soup.
Wine – A Sangiovese-Cabernet Sauvignon blend
Beer – a cream ale, like 8th Wonder Dome Faux-m
About Houston Soup & Sips
Other recipes include James Beard Award winner Justin Yu’s Mushroom-Kombu Broth from Oxheart, The Original Carrabba’s beloved Lentil Soup, Chef William Wright’s Avgolemono from Helen Greek Food & Wine, Duck & Andouille Gumbo from Prohibition Supperclub & Bar, Celery Root Veloute from Pax Americana, and dozens more.
The recipes reflect the range and diversity of Houston’s cuisine.
Each recipe was home-kitchen tested, and the book is filled with musings and tips to ensure success for each irresistible, yet easy-to-prepare entry. Those who don’t cook will find the book to be a beautifully photographed reference guide to dining out in Houston.
About Erin Hicks
Erin Hicks is an entrepreneur with a passion for great food and creative cooking. She “cut her teeth” in the culinary world as a twenty-something restaurateur and has authored the Houston Classic cookbook series which also includes Houston Classic Desserts, Houston Classic Mexican Recipes, Houston Classic Seafood, and Houston Small Plates & Sips.
She also works as a realtor and residential and hospitality interior designer. Her work includes Helen Greek Food & Wine in Rice Village, Brooklyn Athletic Club in Midtown, El Big Bad across from Market Square Park in Downtown, and Glass Wall in the Heights. You can learn more about her at www.ErinHicksCooks.com.