The air is definitively warmer in Oregon, our flowers are bursting, and our outdoor entertaining area is ready for company! For us, there is nothing quite like al fresco entertaining. It’s a seasonal favorite, relaxing with friends over good food, a little vino, having a great time. This week ahead is Cinco de Mayo, for which I’m sharing a delicious (and I mean DE-lic-ious) {Vegetarian} Blender Tortilla Soup recipe that I recently made for a few guests.
Your space.
Having people over for dinner doesn’t have to be a big, show-stopping event. For our family, entertaining is supposed to be a celebration — a beautiful, way-of-life celebration of friendship and community. It may include family, friends, neighbors, or even a few “drop-ins.” It’s not about making things perfect. It’s about inviting others into your space and sharing what you’ve been given.
Feast on life.
I’ve been writing about this “feasting on life” so much lately, because it reflects my passion.
Then throw in the beautiful spring weather we’ve been having, with some healthy cooking – let me just say it helps get my entertaining juices flowing!
Use the blender.
Today’s recipe is one that just happened, as I started tossing fresh veggies into my Vitamix blender. I started with a base organic vegetable broth, and then pureed it into an even richer vegetable base.
Then I added seasoning, which, by the way–I used a Mexican seasoning that my friend, Julie, at The Little Kitchen made me. Homemade! I love homemade gifts.
Cinco de Mayo.
We set the pot of soup out on the back patio, with the extra condiments, and we all helped ourselves and sat around and enjoyed our soup.
And the weather.
Cinco de Mayo adds another idea for a Mexican al fresco meal, with good friends, great wine. As always, the connection that takes place amongst our guests is the BEST part.
What’s your favorite aspect of al fresco entertaining?
Blender {Vegetarian} Tortilla Soup
Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 quart vegetable broth
- 2 tomatoes, quartered
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 cup onion, chopped
- 2 cloves garlic
- 1 red bell pepper, sliced
- 1 wedge red cabbage (about 1/2 cup chopped)
- Salt and pepper to taste
- 2 tsp. taco seasoning
- 1 tsp. cumin
- 1 15 oz. can Bush’s Black Bean
- 1 7 oz. can diced green chilies
- 1 6 oz. can large olives, drained
- 1 cup corn
- 2 tomatoes, diced
- 1 cup sour cream
- 1/2 cup cilantro, chopped
- Baked Blue Corn Tortillas
Directions:
- Place the vegetable broth in a large blender (I use a Vitamix) and add tomatoes, carrots, celery, onion, garlic, red bell pepper, cabbage and salt and pepper. Secure the lid and blend on low, and then increase to high for about 4-5 minutes.
- Pour into a large pot and heat slowly, stirring. Add the can of black beans (option to drain, but not required), chilies, olives, and corn. Mix thoroughly.
- Pour half the mixture back into the blender. Blend for 1 minute (there will be large chunks). Pour into a separate bowl. Mix the other half. Pour all back into the pot; stir and boil, turning down to a low simmer for 2 minutes.
- Taste to see if you need more seasoning. Serve with sour cream, chopped cilantro, broken chips, and diced tomatoes!
