Picture yourself – it’s already late at night and you had some snacks, maybe some charcuterie or cheese with your cocktails, but you still haven’t made anything for dinner. You don’t feel like turning on the oven (it’s the middle of summer) and are looking for something simple and nutritious.
Chilled summer soups are great for the occasion. Here are a couple more ideas. One is this very straightforward cucumber sorrel gazpacho based on a recipe by Russ Parsons in How to Pick a Peach. The book is a fairly complete list of fruit and vegetable grouped by season that provides an overview for each together with recommendations about storage, preparation, and a few simple recipes. I find that it’s a good starting point and I use it quite a bit to figure out ways to use the sometimes not-so-familiar vegetables in my CSA.