Summer certainly made a grand entrance yesterday. 96 degrees, Mother Nature? And 98 today, really? Needless to say, most of us are probably trying to keep our ovens and stoves turned off and our body temperatures down. Personally, I’ve been eating tomato salads and watermelon like they’re both going to be gone tomorrow and the most “cooking” I’ve done in the last couple of days has been throwing a piece of bread in the toaster. Sound familiar?
For a classic, cooling summer soup, you can’t go wrong with gazpacho. This dish fits the above bill perfectly, as it’s cold, refreshing and full of summer veggies that will keep you full and satisfied. Alyssa, the cook behind Karma Cucina has adapted this recipe from Ina Garten and it couldn’t be simpler.
All you have to do is chop each vegetable separately in your food processor, throw everything into a bowl, add some tomato juice and other seasonings, stir and you’re done. No heat, no dirty dish trail, just a hearty, simple and delicious chilled soup that will keep you cool as those temperatures continue to rise.