Love a cold, chilled soup on a summer’s day? From Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens, comes this delightfully simple gazpacho soup. Head to the farmer’s market today to pick up the freshest ingredients! This soup comes with a kicker – and it’s not the jalapeno! The 1/4 cup of extra gold tequila is sure to make you put on your sombrero!

Gazpacho Margarita, Ole!


1 English cucumber, medium dice

1 red onion, medium dice

6 Roma tomatoes, medium dice

1 green bell pepper, medium dice

1 jalapeno, seeded, small dice

2 garlic cloves, minced

40 ounces tomato juice

1/4 cup extra gold tequila

1/3 cup fresh squeezed lime juice

1/4 cup extra virgin olive oil

Sea salt, to taste

Black pepper, to taste

2 limes, cut into wedges


Mix all the ingredients together, except for the salt, pepper, and lime wedges, and chill for several hours until icy cold. Lightly puree half of the soup in the blender, and then add the rest and puree both portions together. Season to taste with salt and pepper.

Serve cold with a lime wedge propped on the rim of each bowl of soup. Ole!

Another colorful and impressive dish from Gourmet Meals in Crappy Little Kitchens! What is Jennifer Schaertl cooking up now? A favorite of “Mom’s” – the Greek Salad!

My Big Fat Greek Salad


1 Tbsp. Dijon mustard

1 tsp. minced anchovy

1/4 cup fresh oregano

1/4 cup sherry vinegar

1 cup extra virgin olive oil

Sea salt, to taste

Black pepper, to taste

1/4 cup diced English cucumber

2 Roma tomatoes, diced

1/4 cup diced red onion

1/4 cup chopped Kalamata olives

3 Tbsp. crumbled Feta cheese, plus extra for garnish

1 cup thinly sliced romaine lettuce

4 slices sourdough bread, toasted


In your blender, pulse the mustard, anchovy and oregano until mixed. Add the sherry vinegar and pulse until well combined. While blending at medium speed, drizzle in the olive oil and season to taste with salt and pepper.

In a large bowl, toss the cucumber, tomato, onion, olives, feta cheese and romaine lettuce with 1/2 cup of the dressing. Taste the salad to see if it needs more dressing, salt or pepper.

Mound the salad in a large serving bowl. Cut the toasted bread into wedges, and tuck the wedges around the salad, and garnish it with more crumbled feta. Enjoy!

Store the leftover dressing in an airtight container in the refrigerator.

*Image provided by Gourmet Meals in Crappy Little Kitchens.*

Another deliciously simple recipe from Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl. These little fritters go perfectly with Holy Moly Chicken Pasole! Remember, you can use organic ingredients in place of anything you see below.

Nobody Better Lay a Finger on My Corn Fritter


3 ½ c all purpose flour

1 T baking powder

1 T sea salt

5 eggs

2/3 c whole milk

3 ¾ c yellow corn kernels, canned or defrosted, but well drained

2 T butter, melted plus more for frying


Preheat your oven to 500°. Combine flour, baking powder, and salt in large bowl. Add the eggs, milk, corn and melted butter and fold until completely moistened. Don’t worry, it’s supposed to be lumpy!

Place a large sauté pan over a medium heat. Add just enough melted butter to cover the bottom of the pan, and drop corn batter by tablespoon full into the hot butter. Fry until brown on both sides, and transfer to a baking sheet to bake at 500° for 5 minutes once all the fritters have been fried. Cool slightly before serving.

Makes 15-20 fritters.

*Image and recipe provided by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books). To order, visit

If you like Chicken Tortilla Soup, you will adore this gourmet version, called Holy Moly Chicken Pasole, by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens! This sharp-witted chef puts together amazing meals that can be made in virtually any kitchen!

Holy Moly Chicken Pasole


1 rotisserie chicken, shredded off the bone

8 c chicken stock

1 onion, diced

6 cloves garlic

1 green bell, diced

1 rib of celery, diced

2 T chili powder

1 T ground cumin

½ c tomato puree

1 large tomato, diced

1 T oregano

5 corn tortilla finely minced

½ tsp red pepper

Sea salt and black pepper to taste

½ c cilantro, chopped


In a large stock pot over a medium-high heat, bring the shredded chicken, stock, onion, garlic, bell pepper, and celery to a gentle simmer. Once simmering, add all of the other ingredients except for salt, pepper, and cilantro.

Once the tortilla has begun to break down and thicken the stew (about 30 minutes), season to your tastes with salt and pepper. Garnish with the chopped cilantro.

Makes 2.5 Quarts.

*Image and recipe provided by Jennifer Schaertl, author of Gourmet Meals in Crappy Little Kitchens (HCI Books). To order, visit