It's summer and often we have more vegetables than we know what to do with -- and so I decided to take the odd peppers and onions and okra and tomatoes and a bit of leftover corn and make gumbo.
And since this was "leftover" soup, I found a package of grilled chicken breasts in the fridge which we had not eaten yet. But not just grilled breasts but ones that had been marinated first in a spicy ginger teriyaki sauce before they were grilled.
An accidental soup, made from leftovers, became our favorite gumbo. We made it again and started first by marinated chicken breasts in the spicy ginger teriyaki sauce before they were grilled and placed in the gumbo -- this gumbo made entirely of vegetables bought FOR the gumbo!
A favorite way to serve a first course soup for two (or even four) is in our individual charlotte molds -- the metal keeps the soup hot and it truly is a perfect size for a first course.
Sometimes something made on the fly turns out to be something really good. I must admit that our gumbo is like no other -- the secret is in the spicy Asian chicken!