dani coleman

I am a private chef primarily based on the island of Nantucket.

Green Gazpacho

Green Gazpacho

Green is my favorite color; every shade and hue. It’s also my favorite color for vegetables-I love ALL the greens! As the heat continues on our beautiful island, I’ve taken advantage of the beautiful produce from our island farms, Moor’s End and Bartlett’s, and spun together this green gazpacho, which I serve alongside a delightfully delicious grilled cheese number (Pain D’Avignon French sandwich bread, arugula pesto, homemade aioli, aged Gouda, and farm tomatoes). The acidic, bright and chilly soup is a great foil to that umami bomb of a sandwich.

I don’t know how I’d be able to function without my trusty Vitamix. I’ve become so reliant on it for so many things, especially quick soups. This one is easy, beautiful and delicious. If you have a spare 20 minutes, get yourself moving and make some. Fancy it up in a special bowl or drink it from an old jelly jar, and then tell me how you liked it.


Serves 6


1 bunch of scallions, roughly chopped

1 green pepper, roughly chopped

1 large English cucumber, peeled, seeded and roughly chopped

1 clove garlic clove

1 t cumin

1 t smoked paprika

1/2 t salt

1 C Chicken or Vegetable Stock or Water

3 big handfuls of watercress, spinach, or arugula (or a combo)

1/2 bunch of parsley, minced

4 tablespoons olive oil

2 tablespoons sherry vinegar

Either Greek yogurt to swirl or toasted pumpkin seeds to sprinkle on top


Combine the first seven ingredients in a strong blender. Pulse a bunch of times until everything is smooth. Add about a cup of water or stock and pulse again a few times.

Add the greens, parsley, olive oil and vinegar. Blend until smooth and thin a bit if necessary. Taste for salt and refrigerate until chilled (or pour into a bowl within a bowl of ice cubes to speed up the process.

Refrigerate until very cold.

Serve and swirl with yogurt, or sprinkle with seeds, or go crazy and do both!

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