I love soup. This one pot wonder is a god-send on days when I’m extremely tired, but still require my daily nutrition. I often cook and prepare an alternating type each week. One week is lentil, the other could be squash/pumpkin or even chicken soup. I cook and puree each batch and store in the freezer. My mind is at ease with the knowledge that I can grab, defrost and have on hand when needed.
However, when the summer months arrive and the temperatures are sizzling, these hot soups have to take a hiatus. I don’t wish to sweat over a hot burner. So, during times like these, I’ve to go to my ‘playbook’ so to speak and find dishes that are going give me easy and light.
As a result, gazpacho came to mind. In the culinary world, gazpacho was created for the hot summer months. It’s basically raw/uncooked soups comprising of vegetables or fruits. To me, it’s like a smoothie in a bowl. Therefore, for me, my old faithful standing blender became even a closer pal.
- Ginger root
- Nectarine (for garnishing
- Cold water
Cantaloupe was washed, peeled, chopped in pieces and placed in blender. Ginger root was also washed, skin removed.and finely chopped and then added to blender. A fresh squeeze of lemon was added and water poured. Ingredients were then blended and then poured in bowl with a garnish of nectarine pieces and mint.
So, as the temperatures sky-rocketed on the outskirts, my cool soup quenched my waiting appetite. Gazpacho saved the day!