Refreshing Avocado Soup

Avocado soup

We found this recipe on Saveur and we made it.

And it was good but then we thought, how can we make a good thing great?

Why, by using Cannonborough Honey Basil Soda instead of sparkling water. Oh and also using Adobo instead of pepper, and pickled okra instead of radishes, and chipotle flakes instead of merkén… so really the recipe was just a staring point, a guideline to greatness…

This soup is the perfect addition to a hot summer evening relaxing and grilling in the backyard. It’s cool and creamy but the soda gives it an airiness that is absolutely enchanting.

Here’s what we did:

3 ripe avocados

2 cups Honey Basil Soda

1/4 cup olive oil

3 ice cubes

salt and adobo

pickled veggies

chipotle flakes

sea salt

Put avocados, soda, olive oil, and ice into a blender. Blend until smooth. Season to taste with salt and adobo.

Divide soup amongst your bowls. Top with pickled veggies, chipotle flakes, sea salt, drizzle a little olive oil on top and serve!!

Stay cool!

XO

Charleston Spice Co.

 

Spanish shrimp

Spanish shrimp

This recipe came from a Rachel Ray Magazine long ago and has since become a favorite dish in our household.

It’s really quite simple but it hits the spot every time! If you like shrimp give this recipe a try:

1 cup extra virgin olive oil

8 cloves of garlic

1 teaspoon chipotle flakes

2 teaspoons smoked paprika

2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt

a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)

In a large pan heat the oil over medium-high heat. Add garlic, chipotle flakes, and smoked paprika and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!

Spanish shrimp

Enjoy!

XO

Charleston Spice Co.

Pizza Party: Artichoke & Beet

Artichoke & beet pizza

Pizza is a beautiful thing. Once you find the perfect crust the sky is the limit. You can do anything, you are the creator and champion of tastiness.

Here’s a tasty pizza idea to get your creative juices flowing:

Make your favorite pizza dough.

Start heating your oven to 500 F.

Roll out your dough on a cookie sheet covered with parchment paper. Dress it up from the bottom to the top:

  1. A hearty slather of your favorite pizza sauce
  2. A blanket of chopped spinach leaves
  3. All the cheese you want, we used a combo of mozzarella and cheese curds (yeah, cheese curds from Charleston Artisan Cheesehouse)
  4. A loose mosaic layer of artichoke hearts and roasted beets (nope, we didn’t roast beets just for this pizza, they were leftover from dinner earlier in the week, so next time you’re roasting veggies, make a little extra to throw on your pizza 🙂 )
  5. A little grated parmesan
  6. Chipotle chili flakes, these brought the whole pizza together!!! (I’m not kidding, get yerself some here. Smoky and hot, they will change your whole pizza eating world!)

Bake according to your dough recipe’s directions and enjoy!

Artichoke & beet pizza

XO

Charleston Spice Co.