I’ve got some new recipes coming up, but I can’t post them yet because both involve competitions. I’ll soon be posting my entry (fingers crossed for a winner) into the Tomato Art Fest recipe contest as well as the Mezzetta Make That Sandwich contest. Stay tuned.
In the meantime, I wanted to give you a reminder on some good ways to use this month’s non-tomato bounty of produce. Summer soups are a nice break from the standard fare; though, apparently, I made a lot of soup two summers ago. Anyhoo. I used my immersion blender for all of these, but you can use a standard blender or food processor instead. Try them out!
First up: Watermelon Gazpacho. But a big watermelon. Eat part of it, make this chilled soup with the rest. It’s one of the few tomato-less gazpacho recipes you’ll find. And the cilantro is optional.
Next: Summer Squash Soup with Avocado Lime Cream. I bet you’ve got a big pile of yellow squash, either from a neighbor, friend, or CSA. If you don’t, stop by the farmers’ market and get some for this soup. It’s fantastic. It’s good with or without the cream on top. This soup can also be served warm on the rare occasion of a late-summer cool snap.
And, finally, Chilled Cucumber Soup (of the Persian variety). Man, this soup is delicious. My picture (unsurprisingly) does not do it justice.