Soup is welcomed at my table all months of the year. I have no qualms about sharing my bowl and spoon in the summer for something other than cereal or ice cream.
Perhaps my Romanian-ness bred in me this penchant for the slurpy goodness.
Or maybe my jaw's just lazy. It's a toss-up.
For those of you believing that soup's big debut is reserved for winter's frigidity: stop. Just quit it. It's all a myth.
Major thanks to my friend, John Mark, for ushering me into the realm of summer soup: Gazpacho!
Gazpacho is a cold soup that's bread- and vegetable-based. It takes practically no time at all to put together. Think, C. B. C.
Chop.
Blend.
Chill.
That's it. Your blender is totes jealous at how easy your workload is compared to his (hers?).
And seriously, any food that can demand another food to serve its contents is pretty rockstar. Soup + bread bowl = the reason Panera is so legit.
Dish out your soup in style. Check out these awesome bowls from Anthropologie:
I want to serve ginormous spoonfuls of soup in these bowls!!! And maybe possibly even share. Maybe.
So if you're still not convinced soup can be served without wearing sweaters, scarves, and long-johns, ease your way into soup season with this flavorful chilled concoction.
White Gazpacho
Food creds: Panera Bread
Ingredients:
4-5 slices french bread*
2 cups water
1 sweet onion, peeled and chopped
2 medium cucumbers, peeled and coarsely chopped
1/2 cup champagne vinegar
1/2 cup almond or olive oil
3 Tbsp sugar
2 tsp salt
1/2 tsp white pepper
1/2 lb green grapes, rinsed and halved
1/2 cup sliced almonds, toasted
Directions:
1. Remove crusts from bread slices. Cut bread into 1/2" to make 2
cups of bread cubes.
2. Put bread, water, onion, cucumber, vinegar, oil, sugar, salt, and
white pepper in a blender. Puree until smooth.
3. Chill soup until it's very cold (at least 2 hours). Serve in cold bowls
and garnish with halved grapes and toasted almonds.
*I used rice cakes this time around for a friend who's on a no-yeast fast.
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| Mmm. Cukes. |
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