July 20, 2017 7

Chilled Golden Soup with Sungold Tomato Salad + scenes from early summer!

A vegan, chilled golden soup topped with sungold tomato salad.
Chilled Golden Soup with Sungold Tomato Salad | A vegan chilled golden soup made of carrots and onions, and then topped with a fresh and bright sungold tomato salad. The perfect chilled summer soup.
Even though my goals for 2017 were to travel less. And garden more. I have been traveling so much this summer. And my garden is wildly unkept. It’s all for good reason I suppose. Because I have this nephew and niece that I can’t stay away from. But I really do miss sharing stories and recipes here with you every week. Please forgive me while I post a little less frequently right now? I have miniature humans to chase around and hug and try to stop time with.

Also! I started a new Instagram where I share more of my life. And the places I travel to. And the people I love. Come find me at @shercastellano.

Today I’m sharing this chilled golden soup with you. It’s fresh and light and all the right things I love about produce right now. It’s a version of the soup I served at my last pop-up, Early Summer. A big thanks to Food Roof Farm and Urban Chestnut Brewing Company for helping me do what I love to do. And an especially big thanks to Haley for capturing all of the magic from this night in video form.

EARLY SUMMER – April 13, 2017

Strawberry Moon
chamomile gin, strawberry top shrub, club soda

Sunshine Daydreams
carrots, sungolds, sunflower sprouts

Alive + Well Carpaccio
yellow pattypan, kohlrabi, flory’s truckle, fennel fronds

Beans + Broth
green beans, garlic scapes, coconut, green curry, basil sprouts

Missouri Grain Bowl
braggadocio long grain brown rice, egg, yu choy sum blossom, beet root ribs

Sip Me Slowly
big heart tea co. fake coffee, cane sugar, 360 vodka

Salty Strawberry Sundaes
chamomile ice cream, strawberries, cacao nibs

My next meal is slated for early fall. Tickets generally sell out in advance. If you’d like to be notified when tickets go on sale – join my newsletter and you’ll get dibs on them before anyone else. If you want to try my food before then, I have two local St. Louis events coming up this weekend. Tickets are still available for FEAST Magazine’s Taste & See tomorrow night. And come eat salad and drink rosé with me and organicgirl.

Subscribe to my YouTube channel – more video coming soon!

Chilled Golden Soup with Sungold Tomato Salad | A vegan chilled golden soup made of carrots and onions, and then topped with a fresh and bright sungold tomato salad. The perfect chilled summer soup.Chilled Golden Soup with Sungold Tomato Salad | A vegan chilled golden soup made of carrots and onions, and then topped with a fresh and bright sungold tomato salad. The perfect chilled summer soup.Chilled Golden Soup with Sungold Tomato Salad | A vegan chilled golden soup made of carrots and onions, and then topped with a fresh and bright sungold tomato salad. The perfect chilled summer soup.

Chilled Golden Soup
 
prep time
make time
total time
 
This soup could be served hot as well and without the salad. bBt in the summer it's one of my favorite things to eat, cold and topped with vinegary, crisp vegetables.
By:
Makes: 4 cups
Ingredients
  • 2 yellow medium onions
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 pound carrots
  • 5 cloves garlic
  • 4 cups filtered water
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Chop the onion into medium sized pieces and sauté them in a large soup pot with the olive oil over low-medium heat. Stir occasionally and cook then until they start to brown, about 10 minutes. Then add in the lemon juice and stir, while scraping any brown bits from the bottom of the pan.
  2. Meanwhile peel and dice the carrot into small medallions. Then add the carrots and garlic to the pot. Stir and sauté for another 5 minutes. Then add in the water. season with plenty of salt and pepper, cover and simmer for about 7 minutes or until the carrots are tender.
  3. Remove the soup from the heat, and in small batches blend until smooth. Chill before eating and top with Sungold Tomato Salad.
Sungold Tomato Salad
 
prep time
make time
total time
 
This salad is really flexible. If you can't source sungolds, and cherry tomatoes will work wonderfully. And if you prefer not to use corn, cucumbers would be a great substitution.
By:
Makes: 2 cups
Ingredients
  • 1 cup sungold tomatoes, halved
  • 1 cup raw fresh corn
  • ½ cup green onions, slivered
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider or red wine vinegar
  • ½ teaspoon honey, optional
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Toss all of the ingredients in a mixing bowl and mix until combined well.


This post is in partnership with Food Roof Farm + Urban Chestnut Brewing Company; thanks for supplying the beautiful space and goods.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

7 Responses to "Chilled Golden Soup with Sungold Tomato Salad + scenes from early summer!"

  1. Reply

    Abby @ Heart of a Baker

    July 20, 2017 at 9:49 AM

    Gah, this makes me want to come to a dinner even more. I swear I’m going to get to one this year! xo

  2. Reply

    Lori Rice

    July 20, 2017 at 2:35 PM

    So inspired by your video! The soup sounds amazing!

  3. Reply

    Kelly

    July 21, 2017 at 10:44 AM

    You are so talented. xo

  4. Reply

    Medha

    July 21, 2017 at 11:49 AM

    Gorgeous photos and concept. I love the colors here. Pinned!

  5. Reply

    Amy

    July 21, 2017 at 8:36 PM

    I can’t wait to make this! I’ve been drooling thinking about it ever since you made it for us last weekend.

  6. Reply

    Emily

    July 23, 2017 at 9:01 AM

    Ah sungolds! One of my favorite parts of summer in St. Louis. Love how you incorporate them in this stunning soup (seriously that color tho). Thanks for sharing.

  7. Reply

    Denisse

    July 23, 2017 at 4:05 PM

    Loved the video and getting to see some of the pop-up dinner in action! And that soup looks so yummy and vibrant.

Submit a comment

Your email address will not be published. Required fields are marked *

With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.